1/2 cup olive oil

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4 corn tortillas, cut into thin strips

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1 small Spanish yellow onion, chopped

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4 cloves garlic, diced

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2 Anaheim chiles, seeded and chopped

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4 medium tomatoes, chopped

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4 cups reduced-sodium chicken stock

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1/2 bunch cilantro (optional), washed and chopped

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2 cups roasted or smoked turkey, cut in 1/2 -inch cubes

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1/4 tsp. cayenne pepper (or to taste)

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1/4 tsp. ground cumin (or to taste)

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1/4 tsp. chili powder (or to taste)

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As needed Salt and pepper to taste

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1 medium, ripe Fresh California Avocado, diced

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4 oz. reduced-fat cheddar cheese, grated

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*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 CaliforniaAvocado.com/recipes.