1LBcooked turkeyshredded (If it isn't the day after Thanksgiving and you're craving this soup - try using a rotisserie chicken)
juice from 1 lime
1bunch of cilantrochopped
In a stock pot, heat oil and add onions and garlic.
Cook until onions are translucent and soft.
Add remaining ingredients and bring to a boil.
Boil until carrots are tender, then reduce heat to simmer.
Serve with tortilla strips, cheese, sour cream, and avocado.
Preheat over to 350 degrees.
Brush tortillas with olive oil using a pastry brush and cut into strips.
The easiest and fastest way is to cut them with a pizza cutter.
Place on a baking sheet that has been sprayed with Pam and bake for about 10 minutes or until they are golden brown.
Give them a toss halfway through.
For Pressure Cooker: 1. Set to saute, add oil and onions. Cook until translucent. Add remaining ingredients. Set to manual and cook on high for 10 minutes. Use a quick release. Top with desired toppings.
Chicken Tortilla Soup
Amount Per Serving (1 cup)
Calories 1066Calories from Fat 351
% Daily Value*
Total Fat 39g60%
Saturated Fat 7g35%
Total Carbohydrates 100g33%
Dietary Fiber 21g84%
* Percent Daily Values are based on a 2000 calorie diet.