Tortilla Soup with Roast Turkey, Avocado and Cheddar Cheese

Recipe originally designed by the California Avocado Commission in honor of the World Series-bound Yankees and Padres.

Recipe Scaling Help

When scaling a recipe for size, there are some components that need to be considered. Scaling may not have a desired result for all recipes. Below are some general tips for sizing or scaling recipes:

1. Prep Time, Cook Time and Total Time: The time provided with the recipe will not be scaled with the recipe since time for preparation or cooking can vary depending on how far you scale the recipe. For recipes that you scale up, start with the provided cooking time and watch for the desired results. For recipes that you scale down, cooking time may be less than specified in the original recipe.

2. Cooking Temperature: It is best to start with the provided cooking temperature and watch for the desired results. If your dish needs to meet a desired cooking temperature, please watch for that as well.

3. Adding Seasonings to taste: Start by adding "to taste" seasoning in small amounts increasing slowly for best results until you reach the taste you desire. Scaling Exceptions: Scaling will not work for all recipes. Baked items requiring yeast, recipes containing a single large item such as a whole chicken or a delicate pastry recipe may not have a desired result if drastically scaled. Rather than preparing one large pastry for a party, consider making several to the size of the original recipe; this may have a more desired result.

Measurements and Conversion Table

TSP.	TBSP.	CUPS	FLUID OZ	MILLILITERS	OTHER
1/4 tsp.				1 ml
1/2 tsp.				2 ml
3/4 tsp.	1/4 Tbsp.			4 ml
1 tsp.	1/3 Tbsp.			5 ml
3 tsp.	1 Tbsp.	1/16 cup	1/2 oz	15 ml
6 tsp.	2 Tbsp.	1/8 cup	1 oz	30 ml
			1 1/2 oz	44 ml	1 jigger
12 tsp.	4 Tbsp.	1/4 cup	2 oz	60 ml
16 tsp.	5 1/3 Tbsp.	1/3 cup	2 1/2 oz	75 ml
18 tsp.	6 Tbsp.	3/8 cup	3 oz	90 ml
24 tsp.	8 Tbsp.	1/2 cup	4 oz	118 ml	1/4 pint
32 tsp.	10 2/3 Tbsp.	2/3 cup	5 oz	158 ml
36 tsp.	12 Tbsp.	3/4 cup	6 oz	177 ml
48 tsp.	16 Tbsp.	1 cup	8 oz	237 ml	1/2 pint
		1 1/2 cups	12 oz	355 ml
		2 cups	16 oz	473 ml	1 pint
		3 cups	24 oz	710 ml	1 1/2 pints
			25.6 oz	757 ml	1 fifth
		4 cups	32 oz	946 ml	1 quart or 1 liter
		8 cups	64 oz		2 quarts
		16 cups	128 oz		1 gallon

Recipe Categories: Soup

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Recipe provided by the California Avocado Commission

Ingredients:

¹/₂ 0.5 0.5cup CUP_USVolumeolive oil
4 4 4corn tortillas, cut into thin strips
1 1 1small Spanish yellow onion, chopped
4 4 4cloves garlic, diced
2 2 2Anaheim chiles, seeded and chopped
¹/₄ 0.25 0.25cup CUP_USVolumetomato paste
1 1 1(10 oz.) can diced tomatoes with juice (do not drain)
4 4 4cups CUP_USVolumechicken stock
¹/₂ 0.5 0.5bunch cilantro (optional), washed and chopped
¹/₄ 0.25 0.25tsp. TEASPOON_USVolumecayenne pepper (or to taste)
¹/₄ 0.25 0.25tsp. TEASPOON_USVolumeground cumin (or to taste)
¹/₂ 0.5 0.5tsp. TEASPOON_USVolumechili powder (or to taste)
2 2 2cups CUP_USVolumeroasted or smoked turkey, cut in ½-inch cubes
Salt and pepper to taste
1 1 1large, ripe Fresh California Avocado, diced
4 4 4oz. OUNCE_USVolumecheddar cheese, grated

Instructions:

In a two quart saucepan, heat olive oil over medium high heat until hot.
Working in batches, fry tortilla strips until golden brown. Drain on paper towels and reserve.
Add onion to the same oil and sauté until clear.
Add garlic and Anaheim chiles, cook until soft but not browned. Drain any excess oil from the pan.
Add tomato paste, diced tomatoes in juice, chicken stock and chopped cilantro if desired.
Simmer for 15 minutes.
Transfer soup to a heat-resistant blender or food processor and purée, or use an immersion blender to purée.
Return soup to pan and add turkey, cayenne pepper, ground cumin and chili powder. Simmer until turkey is hot, add salt and pepper to taste.
Ladle into soup bowls and top each serving with avocado, cheddar cheese, and reserved crispy tortilla strips.

Nutrition Facts:
Nutrition Information Per Serving: Calories 900; Total Fat 58 g (Sat 15 g, Trans 0 g, Poly 7 g, Mono 34 g); Cholesterol 100 mg; Sodium 900 mg; Potassium 963 mg; Total Carbohydrates 48 g; Dietary Fiber 10 g; Total Sugars 18 g; Protein 44 g; Vitamin A 21988 (IU); Vitamin C 26 mg; Calcium 321 mg; Iron 4 mg; Vitamin D 3.4 (IU); Folate 68 mcg; Omega 3 Fatty Acid 0.6 g

% Daily Value*: Vitamin A 440%; Vitamin C 45%; Calcium 30%; Iron 20%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Serving Suggestions:
Also delicious with roast chicken instead of roast turkey.

Beverage Pairings:
Great with a frosty margarita.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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Tortilla Soup with Roast Turkey, Avocado and Cheddar Cheese