Food and Recipes Recipes Tortilla Turkey Soup Be the first to rate & review! This Mexican-inspired turkey soup has crunchy tortilla strips, creamy avocado, and fresh cilantro for a zesty day-after-Thanksgiving dish. And with those dropping temperatures, you'll love to have a big bowl of steaming soup to warm you up. It's like the fuzzy scarf of soups: comforting, lovely, and you'll reach for it again and again, especially this season. By Southern Living Editors Published on October 10, 2018 Print Rate It Share Share Tweet Pin Email Photo: Iain Bagwell Hands On Time: 30 mins Total Time: 40 mins Yield: 8 cups Ingredients 10 (6-inch) fajita-size corn tortillas, cut into 1/2-inch-wide strips Vegetable cooking spray 1 small onion, chopped 2 garlic cloves, chopped 1 small jalapeño pepper, seeded and minced 1 tablespoon olive oil 1 (32-oz.) container chicken broth 1 (10-oz.) can medium enchilada sauce 2 cups chopped cooked turkey 1 teaspoon ground cumin Toppings: chopped avocado, shredded sharp Cheddar cheese, chopped fresh cilantro, chopped tomatoes Directions Preheat oven to 450°. Place half of tortilla strips in a single layer on a baking sheet. Coat strips with cooking spray; bake 10 minutes or until browned and crisp, stirring once. Sauté onion and next 2 ingredients in hot olive oil in a Dutch oven over medium-high heat 5 to 6 minutes or until browned. Add chicken broth and remaining unbaked tortilla strips to onion mixture. Cook broth mixture over medium heat 3 to 5 minutes or until tortilla strips soften and broth mixture thickens slightly. Stir in enchilada sauce and next 2 ingredients, and cook 6 to 8 minutes or until mixture is thoroughly heated. (Do not boil.) Serve with baked tortilla strips and desired toppings. Rate it Print