1  pound turkey, cooked, cubed 

1 celery stalk, diced

1/2 cup onions, chopped

1/2 cup carrots, chopped

salt and pepper

4 cups water

1 (15 oz.) can cream of mushroom soup

1 teaspoon poultry seasoning

6 flour tortillas, (8″) cut into 3 inch pieces

1/2 cup frozen petite peas

Boil turkey, celery, onion, carrot, salt and pepper in water.  Add soup and poultry seasoning.  Bring to a boil.  Add tortilla pieces and frozen peas.  Cook for 2 minutes.  Turn off heat; cover and let stand 5 to 10 minutes before serving.  Great make ahead dish to be reheated.

*You may use your choice of cream soups.  Cream of chicken and cream of celery are also excellent choices.

6  Servings