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Soup: Southwestern Turkey Soup

Source of Recipe

Spike & Jamie


Recipe Introduction

An interesting way to use leftover turkey. Serve hot with shredded Monterey Jack cheese floating on top.

List of 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



Recipe

In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, lime juice, 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 more, until slightly thickened.