Recipe courtesy of Sandra Lee

Tortilla Soup

Name: Tortilla Soup
Prep time: P0Y0M0DT0H12M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H32M0.000S
Yield: 6 servings
Cuisine: mexican
Ingredients: 1 tablespoon canola or vegetable oil; 1 cup diced red onion; 1 1/4 pounds ground turkey breast; 4 cups chicken stock; 1 teaspoon crushed garlic; 1 (4-ounce) can diced green chiles; 3/4 cup tomato puree; 1 tablespoon enchilada sauce mix (recommended: Lawry's); 1 avocado, pit removed, flesh chopped; 1 cup shredded Mexican-cheese blend; 3/4 cup crushed baked blue corn chips (recommended: Guiltless Gourmet); 1/4 cup sour cream; 1/4 cup finely chopped fresh cilantro leaves

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Level: Easy
Total: 32 min

Prep: 12 min
Cook: 20 min

Yield: 6 servings

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Ingredients

1 tablespoon canola or vegetable oil

1 cup diced red onion

1 1/4 pounds ground turkey breast

4 cups chicken stock

1 teaspoon crushed garlic

1 (4-ounce) can diced green chiles

3/4 cup tomato puree

1 tablespoon enchilada sauce mix (recommended: Lawry's)

1 avocado, pit removed, flesh chopped

1 cup shredded Mexican-cheese blend

3/4 cup crushed baked blue corn chips (recommended: Guiltless Gourmet)

1/4 cup sour cream

1/4 cup finely chopped fresh cilantro leaves

Directions

Heat a large pot over medium-high heat, add oil, the onions and ground turkey. Saute until turkey is just cooked; stirring frequently to break up clumps.
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. Garnish with cilantro.