Southwestern Turkey Soup
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Shredded leftover turkey is cooked with tomatoes and green chiles, spiced with cayenne and cumin and finished off with fresh avocado and dried cilantro for a zesty, unusual soup.
| Prep Time: | 15m |
| Cook Time: | 30m |
| Ready in: | 45m |
| Yield: | 8 servings |
| Ingredients | |
| 1 1/2 cups shredded cooked turkey 4 cups vegetable broth 1 (28 ounce) can whole peeled tomatoes 1 (4 ounce) can chopped green chile peppers 2 roma (plum) tomatoes, chopped 1 onion, chopped 2 cloves garlic, crushed 1 tablespoon lime juice 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cumin salt and pepper to taste 1 avocado - peeled, pitted and diced 1/2 teaspoon dried cilantro 1 cup shredded Monterey Jack cheese | |
- In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
- Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.
| Nutrition Information Servings Per Recipe: 8 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 186 cal | Total Fat: | 10 g | Cholesterol: | 33 mg | |||
| Sodium: | 638 mg | Carbohydrates: | 12.1 g | Fiber: | 3.4 g | |||
| Protein: | 13.6 g | |||||||
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