Tortilla Soup

Name: Tortilla Soup
Prep time: 32 min
Cook time: 32 min
Total time: 32 min
Yield: 6
Cuisine: Global
Ingredients: 1 avocado, pit removed, flesh chopped; 946 milliliters chicken stock; 177 milliliters crushed baked blue corn chips (recommended: Guiltless Gourmet); 1 Tbsp enchilada sauce mix (recommended: Lawrys); 59 milliliters finely chopped fresh cilantro leaves; 1 teaspoon crushed garlic; 113 grams diced green chiles; 567 grams ground turkey breast; 237 milliliters diced red onion; 237 milliliters shredded Mexican-cheese blend; 59 milliliters sour cream; 177 milliliters tomato puree; 1 Tbsp canola or vegetable oil

Tortilla Soup is a gluten free recipe with 6 servings. One portion of this dish contains approximately 33g of protein, 21g of fat, and a total of 400 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have vegetable oil, chicken stock, cilantro leaves, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 32 minutes.

Instructions

Heat a large pot over medium-high heat, add oil, the onions and ground turkey.

Ingredients you will need

Ground Turkey

Onion

Cooking Oil

Equipment you will use

Pot

Saute until turkey is just cooked; stirring frequently to break up clumps.

Ingredients you will need

Whole Turkey

Add the chicken stock to the pan and stir in garlic, chiles, tomato puree and enchilada sauce mix. Bring to a boil then reduce heat and simmer for 10 minutes. Put some of the chopped avocado in the bottom of each bowl and ladle the soup on top; stir to combine. Top with cheese, crushed chips and sour cream.

Ingredients you will need

Enchilada Sauce