Southwestern Turkey Soup

4.6
(384)

An interesting solution to the leftover Thanksgiving turkey dilemma. My 2 1/2 year old daughter helped me make it this year. I like to serve it with warm corn bread.

23
23
23
23
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 1 ½ 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

  • ½ teaspoon cayenne pepper

  • ½ teaspoon ground cumin

  • salt and pepper to taste

  • 1 avocado - peeled, pitted and diced

  • ½ teaspoon dried cilantro

  • 1 cup shredded Monterey Jack cheese

Directions

  1. In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.

  2. Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.

Nutrition Facts (per serving)

184 Calories
10g Fat
12g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 184
% Daily Value *
Total Fat 10g 13%
Saturated Fat 4g 19%
Cholesterol 33mg 11%
Sodium 632mg 27%
Total Carbohydrate 12g 4%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 14g
Vitamin C 25mg 124%
Calcium 164mg 13%
Iron 2mg 12%
Potassium 494mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love