TORTILLA SOUP WITH ROAST TURKEY, AVOCADO AND CHEDDAR CHEESE

Recipe Provided By the California Avocado Commission

Shopping List

  • 0.500½ cup olive oil
  • 4.0004 corn tortillas, cut into thin strips
  • 1.0001 small Spanish yellow onion, chopped
  • 4.0004 cloves garlic, diced
  • 2.0002 Anaheim chiles, seeded and chopped
  • 0.250¼ cup tomato paste
  • 1.0001 (10 oz.) can diced tomatoes with juice (do not drain)
  • 4.0004 cup chicken stock
  • 0.500½ bunch cilantro (optional), washed and chopped
  • 0.250¼ tsp. cayenne pepper (or to taste)
  • 0.250¼ tsp. ground cumin (or to taste)
  • 0.500½ tsp. chili powder (or to taste)
  • 2.0002 cup roasted or smoked turkey, cut in 1/2 -inch cubes
  • 0.000 Salt and pepper to taste
  • 1.0001 large, ripe Fresh California Avocado, diced
  • 4.0004 oz. cheddar cheese, grated