Southwestern Turkey Soup

Mirj's Note:

Something interesting to do with leftover turkey.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

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

Directions:

1. 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.
2. Bring to a boil, then reduce heat and simmer 15 to 20 minutes.
3. Stir in avocado and cilantro and simmer 15 to 20 minutes more, until slightly thickened.

Reviews

[Miss Annie]

Mirj, I used your recipe for Don't Throw Away That Turkey Carcass for the broth. Instead of the Roma tomatoes and chiles I used Rotel. The soup was fantastic!! I used another avacado, sliced in thin slivers for garnish. This was wonderful! Thanks for another turkey soup recipe in my book.

[Carla1]

This is very easy to make & a delightful twist on the old, tired, traditional turkey soup. I spiced it up a bit more with more than was requested amounts of the spices, chili powder & bottled "Southwest Seasoning". I used a fair anount of salt & served it with tortilla strips on top. My whol family loved it!

[Babs in Toyland]

Yum - this was delicious. I used fresh cilantro and threw in some shredded cheese before serving and everyone loved this soup. Thanks for another great one Mirj!