TURKEY TORTILLA SOUP

This comes together in about 20 minutes, start to finish, and is ideal for not only using turkey and turkey broth leftovers, but also ridding your pantry of other lingering canned goods such as enchilada sauce. If you don’t have the garnishes, feel free to top the soup with other leftovers — roasted Brussels sprouts and a dollop of gravy mixed with sour cream could stand in for the tomatoes and cheese, for example.

Eight 6-inch corn tortillas

1 1/4 cups low-sodium chicken broth or homemade turkey broth, plus more for thinning the soup as necessary

1 1/4 cups canned green enchilada sauce, such as Hatch brand

1 1/4 cups canned red enchilada sauce,

such as Hatch brand

1 teaspoon ground cumin

1 cup nonfat half-and-half (may

substitute for low-fat milk)

2 cups cooked turkey, shredded or cut

into 1/2-inch dice

1 cup coarsely chopped grape

tomatoes, for garnish

1 avocado, flesh cut into 1/2-inch dice, for garnish

1 jalapeno chile pepper, stemmed, seeded and finely minced, for garnish

1/4 cup shredded sharp cheddar cheese,

for garnish

In a large, dry skillet over mediumhigh heat, working in batches, heat the corn tortillas on both sides until they are slightly charred in spots; this should take about 6 minutes total. Slice the tortillas into 1/2-inch-wide strips.

In a large, heavy-bottomed pot over medium heat, combine the broth and tortilla strips. Cook for 2 to 3 minutes, until the tortillas have softened and have thickened the broth. Reduce the heat to medium-low and add the enchilada sauces, cumin, half-and-half and cooked turkey, stirring to combine. Cook for 3 to 5 minutes, until the soup is heated through. (You may add more broth to achieve a thinner consistency.) To serve, divide the soup among individual bowls and garnish with the tomatoes, avocado, jalapeno chili pepper and cheddar cheese.