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.