Prep: 12 Minutes
Cook time: 20 Minutes
Serves 6
Ingrediants:
1 tablespoon oil
1 cup diced red onion
1 1/4 pounds ground turkey breast
4 cups chicken stock
1 teaspoon crushed garlic
1 4oz can diced green chilies
3/4 cups tomato puree
1 tablespoon enchelada sauce mix
1 avocado, chopped
1 cup shredded mexican cheese blend
3/4 cup crushed baked blue corn chips
1/4 cup sour cream
1/4 cup finely chopped fresh cilantro
Directions:
Heat a large pot of a medium high heat. Add oil, onions and ground turkey. Saute until turkey is just cooked, stirring frequently to break up clumps.
Add the chicken stock to the pot and stir in garlic, chilies, 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 serving 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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