Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, sliced thin (about 1 cup)
• 1 tablespoon minced garlic
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 15-ounce can crushed tomatoes
• 1 quart chicken or turkey stock, 4 cups
• 2 cups shredded cooked turkey meat, about 13 ounces
• Kosher salt and freshly ground black pepper, to taste
• 4 6-inch corn tortillas
• 3 tablespoons vegetable oil
• chopped fresh cilantro, for topping
• Additional toppings: sliced avocado, Greek yogurt, sour cream, shredded cheddar or jack cheese

• Preheat the oven to 350 degrees F.

• In a 3-quart or larger pot, heat the oil over medium. Add the onion and cook, stirring occasionally until soft, about 5 minutes. Add the garlic, chili powder, and oregano and cook, stirring often until fragrant, about 3 minutes.

• Add the tomatoes and the stock, raise the heat to medium-high, and bring to a boil then lower the heat to medium-low and simmer for 15 minutes.

• While the soup is simmering, brush each tortilla with the oil, then stack on a cutting board. Cut the tortilla stack in half, then into 1/2-inch wide strips.

• Arrange the strips on a sheet pan in a single layer (you may need to use more than one pan, or bake in rounds.) Season the strips with a few pinches of salt and bake until golden and crispy, about 10 minutes.

• Add the turkey meat to the soup pot and season with salt and pepper. Simmer for another 5 minutes to heat the turkey meat.

• To serve, top the soup with a handful of tortilla strips and cilantro, plus optional avocado, sour cream and cheese.