Turkey and Tortilla Soup

    30 min

    This is a fantastic way of making use of leftover turkey. A delectable soup is made by simmering together turkey and corn tortillas, in a creamy enchilada sauce. Garnish with chilli, tomatoes, avocados and grated cheese.

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    Serves: 4 

    • 300ml chicken stock
    • 12 corn tortillas, cut into 1.25cm strips
    • 1 1/2 (395g) jars enchilada sauce
    • 1 teaspoon ground cumin
    • 275g cooked turkey, chopped
    • 250ml single cream
    • 1 tomato, chopped
    • 1 Scotch bonnet chilli, seeded and finely chopped
    • 1 avocado, peeled, pitted and diced
    • 125g grated mature Cheddar cheese

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Combine chicken stock and tortilla strips in a large pot. Cook over medium heat until strips soften and stock thickens slightly.
    2. Stir in enchilada sauce, cumin, turkey and single cream; heat through but do not boil.
    3. Divide soup into four bowls and garnish with chopped tomato, chilli, avocado and cheese.

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