Spring Hill Ranch Tortilla Soup
Recipe by:
WileyP
Here's a wonderful Southwestern tradition that's easy to put together and sooo good! If you must, you can buy canned enchillada sauce in the Latin foods section of most major food stores. To add a little more spice, either add another jalapeño during the cooking or a shake or two of Tabasco afterward ...more
Here's a wonderful Southwestern tradition that's easy to put together and sooo good! If you must, you can buy canned enchillada sauce in the Latin foods section of most major food stores. To add a little more spice, either add another jalapeño during the cooking or a shake or two of Tabasco afterward.
Ready in 45 mins
Added to favorites by 2 cooks
Ingredients
Serves: 4
- 1 1/4 cups chicken broth
- 12 (6-inch) corn tortillas, cut into 1/2-inch strips
- 1 1/4 cups New Mexico green chile sauce (or green enchillada sauce)
- 1 1/4 cups New Mexico red sauce (or red enchillada sauce)
- 1 teaspoon ground cumin (freshly ground is best)
- 2 cups chopped cooked turkey or chicken (dark meat is best)
- 1 cup half and half
- 1 medium tomato, chopped
- 1 jalapeño chile, seeded and minced
- 1 ripe avocado, peeled, pitted and diced
- 1 cup grated Mexican 4-cheese (or any combination of mild Cheddar, Monterey Jack, queso quesadilla and/or asadero)
Preparation method
Prep: 15 mins | Cook: 30 mins1.
In a large pot over medium heat, combine the chicken stock and tortilla strips. Cook them until the strips soften and the broth thickens slightly, about 5 minutes. Stir in the green and red sauces and the cumin. Stir in the turkey and half & half. Heat through but do not boil.
2.
Divide the soup among four bowls and garnish each with the diced tomato, jalapeño, avocado and cheese.
Last updated:
Mar 21 2013
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