Southwestern Turkey Soup
Description
This turkey soup is a flavorful way to use up leftover turkey, with tomatoes, green chiles, and spices for a zesty twist on Thanksgiving leftovers.
Ingredients
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4 cups vegetable broth
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1 (28 ounce) can whole peeled tomatoes
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1 1/2 cups shredded cooked turkey
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2 roma (plum) tomatoes, chopped
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1 onion, chopped
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1 (4 ounce) can chopped green chile peppers
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2 cloves garlic, crushed
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1 tablespoon lime juice
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1/2 teaspoon cayenne pepper
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1/2 teaspoon ground cumin
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salt and pepper to taste
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1 avocado - peeled, pitted and diced
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1/2 teaspoon dried cilantro
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1 cup shredded Monterey Jack cheese
Directions
1
Combine broth, canned tomatoes, turkey, fresh tomatoes, onion, green chiles, garlic, and lime juice in a large pot over medium heat; season with cayenne pepper, cumin, salt, and black pepper. Bring to a boil, then reduce heat; simmer 15 to 20 minutes.
2
Stir in avocado and cilantro; simmer until slightly thickened, 15 to 20 minutes. Serve hot, topped with Monterey Jack cheese.