Tortilla Soup

I made Tortilla soup today. First attempt at any sort of tortilla soup and I must say this recipe is easy and quick. My friend Ashley referred it to me. This is also the first time I have ever tried blue corn chips. I thought they would taste different, but they don't. Joe apparently isn't a fan of many soups and doesn't like the idea of mushy chips in soup. But even without the chips, it would make a very nice chicken soup. I have seen many recipes for tortilla soup, but they have all been a lighter color. This one got my attention because of the spicier components.

For the link to the recipe click HERE.

Ingredients
1 tablespoon canola or vegetable oil
1 cup diced red onion
1 1/4 pounds ground turkey breast I used a store bought rotisserie chicken (because I'm lazy), I just broke it apart with my hands.
4 cups chicken stock
1 teaspoon crushed garlic
1 (4-ounce) can diced green chiles
3/4 cup tomato puree (I only used one 6oz can)
1 tablespoon enchilada sauce mix (recommended: Lawry's)
1 avocado, pit removed, flesh chopped
1 cup shredded Mexican-cheese blend
3/4 cup crushed baked blue corn chips
1/4 cup sour cream
1/4 cup finely chopped fresh cilantro leaves I HATE cilantro!!!!

Directions
Heat a large pot over medium-high heat, add oil and saute the onions. Then add the fully cooked chicken.

Add the chicken stock to the pan and stir in garlic, chiles, tomato puree and enchilada sauce mix. Bring to a boil then reduce heat and simmer for 10 minutes. Put some of the chopped avocado in the bottom of each bowl and ladle the soup on top; stir to combine. Top with cheese, crushed chips and sour cream.