Southwestern Turkey Soup

By Martha Christian
@marthalc

I used this recipe for leftover Thanksgiving turkey. You can also add black beans, pinto beans or any type of bean you would like. You can also add more vegetables if preferred. Great on a cold winter day.

Rating:

★★★★★ 2 votes

Comments:

7 Comments

Serves:

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Wow, when you are tired of plain turkey leftovers during the holidays this is a great soup to warm you up. It's easy to make and full of southwest flavor. I love the hint of lime mixed with the cilantro and chilies. You may want to consider doubling the recipe. This will be gobbled up by your family!

Ingredients

1 1/2 c: shredded cooked turkey
4 c: vegetable broth
1 can(s): whole peeled tomatoes, 28 oz
1 can(s): chopped green chiles, 4 oz
1: onion, chopped
2 clove: garlic, crushed
1 Tbsp: lime juice
1/2 tsp: cayenne pepper
1/2 tsp: ground cumin
: salt and pepper to taste
1: avocado; peeled, pitted and diced
1/2 tsp: dried cilantro
: shredded Montery Jack cheese

How to Make Southwestern Turkey Soup

Step-by-Step

1In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, onion, garlic, and lime juice.
2Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer 15 to 20 minutes.
3Stir in avocado and cilantro.
4Simmer another 15 to 20 minutes, until slightly thickened.
5Spoon into serving bowls; top with shredded cheese.

Enjoy!