- Level: Easy
- Total: 32 min
- Prep: 12 min
- Cook: 20 min
- Yield: 6 servings
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.
