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- Turkey Tortilla Soup
- 4 (6-inch) corn tortillas, cut into 3Ã1/2-inch strips
- Corn oil for frying
- 2 tablespoons olive oil
- 1 cup finely chopped white onion
- 2 cloves garlic, finely chopped
- 1 14.5 ounce can peeled, chopped tomatoes
- 1 ½ cups tomato puree
- 2 poblano chiles, roasted, peeled, seeded, and finely chopped
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 6 cups chicken stock
- 2 cups cooked turkey, cut into 1/2-inch pieces
- 1 14.5 ounce can black beans, rinsed and drained
- 1 cup chopped cilantro
- ¼ cup freshly squeezed lime juice
- 1 ripe avocado, diced
- 1 cup crumbled feta cheese
- 8 1/2-inch-thick slices good crusty bread (I like to use rosemary bread from the bakery)
- 1/4 cup olive oil
- 8 ounces brie cheese, rind removed sliced into thin slices
- 1/2 cup of your favorite cranberry sauce
- 3/4 pound cooked turkey breast, sliced
View Full Recipe at Table Talk
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