Preparation:
Remove and discard skin and fat from turkey. Combine turkey, tomatoes, onion, garlic, chiles, broth and salt in a 3 1/2 quart slow cooker. Cover and cook on LOW 7 to 8 hours or until turkey is tender. Meanwhile, preheat oven to 400F (205C). Arrange tortilla strips in a single layer on a baking sheet. Toast tortillas in oven 6 to 8 minutes or until golden, stirring once; set aside.
Remove turkey from slow cooker and cool slightly. Remove bones from turkey. Chop turkey; divide among soup bowls. Process remaining soup mixture in a blender or food processor until pureed. Pour over turkey in soup bowls. Top each serving with tortilla strips and cilantro. |
