Turkey Tortilla Soup recipe

4 servings

1 1/4 cups chicken broth

12 (6 inch) corn tortillas, cut into 1/2 inch strips

1 1/4 cups green enchilada sauce

1 1/4 cups red enchilada sauce

1 teaspoon ground cumin

2 cups cooked turkey, chopped

1 cup half-and-half

1 tomato, chopped

1 jalapeno pepper, seeded and minced

1 avocado - peeled, pitted and diced

1 cup shredded Cheddar cheese

Combine chicken stock and tortilla strips in a large pot.

Cook over medium heat until strips soften and broth thickens slightly.

Stir in green and red enchilada sauces and cumin.

Stir in turkey and half-and-half; heat through but do not boil.

Divide soup among four bowls and garnish with diced tomato, jalapeno, avocado and cheese.