Easy Healthy Turkey Tortilla Crockpot Soup

This recipe uses cooked turkey and is an ideal way to use up a leftover cold turkey leg or some cold turkey breast or thigh meat in winter. If those were cooked in a slow cooker and you saved the broth in the refrigerator, skim the fat off and use however much broth is left, adding some homemade or store-bought organic chicken broth to get enough broth. The rest is made from fresh vegetables and fruit except for jarred organic mild (or other) salsa, which I finds adds more body than fresh. You might try about 2 oz. tomato paste if you have no jarred salsa. If you don't want to make your own tortilla chips to eat the soup with, opt for organic corn tortilla chips (blue or yellow) with or without sea salt or use tortilla strips. Avocado and cilantro sprigs are optional as is the cheddar cheese, but all add a nice flavor and are good for you! This is my original recipe, but I modeled it after some Mexican restaurant soups I had sampled. Using store - bought low or no sodium organic chicken broth for part of the broth gives it an especially good flavor.

• Ready In: 2 hrs 42 mins
• Serves: 4

Ingredients

• 1⁄2 cup yellow onion, diced (or 1/3 cup or use a medium onion)
• 1  cup  cooked turkey (amount on medium small leg if using leg)
• 4  cups broth (leftover turkey broth mixed with low sodium organic chicken)
• 1  medium plum tomato (or use several small round regular tomatoes)
• 1  medium  tomatillo (green, diced)
• 1⁄4 cup  green jalapeno pepper (chopped or diced)
• 1⁄2 cup mild salsa, organic tomato (or use more)
• 2  tablespoons lime juice (from one medium lime)
• 1 1⁄2 teaspoons lime zest (or as much as you can get from the limes)
• 1  ripe Hass avocado
• 1⁄2 cup low-fat cheddar cheese, grated (optional)
• 8  sprigs fresh cilantro (optional)
• 20  corn tortilla strips, organic (optional)

Directions

1. Put diced onion and turkey into crockpot and cover with all the broth.
2. Cook on High for two (2) hours.
3. Add diced tomato, tomatillo, jalepeno to pot and add salsa and the lime juice and cover and let simmer on High for 30 minutes.
4. Spoon into bowls.
5. Peel and slice avocado and place some slices in each soup bowl.
6. Sprinkle each soup bowl with some grated lime zest.
7. Sprinkle each soup bowl with some of the cheddar cheese.
8. Place 5 tortilla chips in criss cross pattern atop each soup serving (blue and yellow is attractive).
9. Place two cilantro sprigs in the center of each soup bowl and serve.