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Thanksgiving Day-After: Tortilla Turkey Soup

Source of Recipe


Southern Living, November 2011



List of Ingredients



• 10 (6-inch) fajita-size corn tortillas, cut into ½-inch-wide strips
  
• Vegetable cooking spray
  
• 1 small onion, chopped
  
• 2 cloves garlic, chopped
  
• 1 small jalapeño pepper, seeded and minced
  
• 1 Tbsp olive oil
  
• 1 (32-ounce) container chicken broth
  
• 1 (10-ounce) can medium enchilada sauce
  
• 2 cups chopped cooked turkey
  
• 1 tsp ground cumin
  
• Toppings: chopped avocado, shredded sharp Cheddar cheese, chopped fresh cilantro, chopped tomatoes
  






Instructions



1. Preheat oven to 450° F. Place half of tortilla strips in a single layer on a baking sheet. Coat strips with cooking spray; bake 10 minutes or until browned and crisp, stirring once.
   
   
2. Sauté onion and next 2 ingredients in hot olive oil in a Dutch oven over medium-high heat 5 to 6 minutes, or until browned. Add chicken broth and remaining unbaked tortilla strips to onion mixture. Cook broth mixture over medium heat 3 to 5 minutes or until tortilla strips soften and broth mixture thickens slightly.
   
   
3. Stir in enchilada sauce and next 2 ingredients, and cook 6 to 8 minutes or until mixture is thoroughly heated. (Do not boil.) Serve with baked tortilla strips and desired toppings.Makes 8 cups.