It’s usually made with chicken, but we can just as easily make this soup with leftover shredded turkey. If you have homemade turkey stock? Even better. In this version we are spicing up the soup base with a minced chipotle chili in adobo. The smoky flavor of the chili goes perfectly with the turkey. From start to finish the soup takes less than an hour to make, and it’s so good you’ll want to make another batch. My father came over the day I made a pot of this soup and he ate half of it! Cleaned us out actually. Now I’m waiting for our Thanksgiving leftovers so I can make some more.
1 avocado, cut into cubes
1 cup Monterey Jack cheese, or mild cheddar
Chopped fresh cilantro
1 lime, cut into wedges
Slice them into 1/4-inch wide strips, and then cut the longer strips in half. Heat oil in a 4 to 5 quart, thick-bottomed pot on medium high heat. When the oil is shimmering hot, working in batches (a third at a time) add the tortilla strips. Fry them until lightly browned at the edges, a minute or so. Use tongs to remove them to a paper towel-lined plate. Sprinkle with chopped avocado, shredded cheese, the remaining tortilla strips, and cilantro. Serve with lime wedges.
