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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
  • Pinch of ground cumin
  • 6 cups turkey stock or chicken stock
  • 1 15-ounce can of crushed tomatoes (use fire roasted if available)
  • ½ teaspoon kosher salt (more to taste)
  • 2 cups cooked, shredded turkey meat
  • subheading: Garnishes:
  • 1 avocado, cut into cubes
  • 1 cup shredded Monterey Jack cheese (or mild cheddar)
  • Chopped fresh cilantro
  • 1 lime, cut into wedges
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