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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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
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Method Prep:10min › Cook:20min › Ready in:30min
Combine chicken stock and tortilla strips in a large pot. Cook over medium heat until strips soften and stock thickens slightly.
Stir in enchilada sauce, cumin, turkey and single cream; heat through but do not boil.
Divide soup into four bowls and garnish with chopped tomato, chilli, avocado and cheese.