A zesty, Southwestern-inspired soup made with shredded turkey, black beans, tomatoes, and spices. Served with crispy tortilla strips, avocado, and lime for a bold and warming dish.
Ingredients:
1 1/4 cups chicken broth
12 (6 inch) corn tortillas, cut into 1/2 inch strips
1 1/4 cups green enchilada sauce 1 1/4 cups red enchilada sauce
1 teaspoon ground cumin
2 cups cooked turkey, chopped 1 cup half-and-half
1 tomato, chopped
1 jalapeno pepper, seeded and minced
1 avocado - peeled, pitted and diced
1 cup shredded cheddar cheese
Directions:
Combine chicken stock and tortilla strips in a large pot. Cook over medium heat until strips soften and broth thickens slightly. Stir in green and red enchilada sauces and cumin. Stir in turkey and half- and-half; heat through but do not boil.
Divide soup among four bowls and garnish with diced tomato, jalapeno, avocado and cheese.
