INGREDIENTS
6
6-inch yellow corn tortillas
4 tbsp
high smoke point oil such as rice bran oil, canola oil, or peanut oil
1 cup
chopped onion
2 cloves
garlic, minced, about 2 teaspoons
1
chipotle chili in adobo, minced
ground cumin
6 cups
turkey stock or chicken stock
1 15 ounce can
of crushed tomatoes (use fire roasted if available)
1/2 tsp
kosher salt (more to taste)
2 cups
cooked, shredded turkey meat
1
avocado, cut into cubes
1 cup
shredded Monterey Jack cheese (or mild cheddar)
Chopped fresh cilantro
1
lime, cut into wedges