Tortilla Soup with Roast Turkey, Avocado and Cheddar Cheese

Serves: 4


1/2 cup olive oil
4 corn tortillas, cut into thin strips
1 small Spanish yellow onion, chopped
4 cloves garlic, diced
2 Anaheim chiles, seeded and chopped
4 medium tomatoes, chopped
4 cups reduced-sodium chicken stock
1/2 bunch cilantro (optional), washed and chopped
2 cups roasted or smoked turkey, cut in 1/2 -inch cubes
1/4 tsp. cayenne pepper (or to taste)
1/4 tsp. ground cumin (or to taste)
1/4 tsp. chili powder (or to taste)
As needed Salt and pepper to taste
1 medium, ripe Fresh California Avocado, diced
4 oz. reduced-fat cheddar cheese, grated

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit