Ingredients Jump to Instructions ↓

  1. 1 tablespoon canola or vegetable oil

  2. 1 cup diced red onion

  3. 1 1/4 pounds ground turkey breast

  4. 4 cups chicken stock

  5. 1 teaspoon crushed garlic

  6. 1 (4-ounce) can diced green chiles

  7. 3/4 cup tomato puree

  8. 1 tablespoon enchilada sauce mix (recommended: Lawry's)

  9. 1 avocado, pit removed, flesh chopped

  10. 1 cup shredded Mexican-cheese blend

  11. 3/4 cup crushed baked blue corn chips (recommended: Guiltless Gourmet )

  12. 1/4 cup sour cream

  13. 1/4 cup finely chopped fresh cilantro leaves

Instructions Jump to Ingredients ↑

  1. 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.


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