Southwestern Turkey Soup

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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 184 Calories

Ingredients

• 1 onion, chopped
• 1 cup shredded Monterey Jack cheese
• salt and pepper to taste
• 2 cloves garlic, crushed
• ½ teaspoon ground cumin
• 1 (4 ounce) can chopped green chile peppers
• 4 cups vegetable broth
• 1 avocado - peeled, pitted and diced
• 1 (28 ounce) can whole peeled tomatoes
• 1 tablespoon lime juice
• ½ teaspoon cayenne pepper
• ½ teaspoon dried cilantro
• 2 roma (plum) tomatoes, chopped
• 1 ½ cups shredded cooked turkey

Recipe Instructions

Step 1

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.

Step 2

Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.