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.

Southern Living
This Story Originally Appeared On myrecipes.com

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Credit: Iain Bagwell

Recipe Summary test

hands-on:
30 mins
total:
40 mins
Yield:
Makes 8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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