Turkey Tortilla Soup

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
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Copyright 2009 Allrecipes.com; by Marisa

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Summary

Cans of green and red enchilada sauce are combined in this turkey and corn tortilla soup seasoned with cumin. Serve garnished with minced jalapeno, avocado, chopped tomato, and grated cheese.

INGREDIENTS

2 cups Foster Farms Fresh Turkey Breast Cutlets, cooked and chopped

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

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

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DIRECTIONS

1. 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.

2. Divide soup among four bowls and garnish with diced tomato, jalapeno, avocado and cheese.

NUTRITIONAL INFO

Calories   753 cal
Total Fat   45.1 g
Cholesterol   138 mg
Sodium   1045 mg
Carbohydrates   52.3 g
Fiber   7.7 g
Protein   38 g

THIS RECIPE USES:

Foster Farms Fresh Turkey Breast Cutlets

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MEAL TYPE

Appetizer
Asian
Barbeque
Kid Friendly
Low Fat
Main Dish
Mexican
Salad
Sandwich
Side Dish
Soup or Stew