 |
Southwestern Turkey Soup
 Print Version |
 Email To A Friend
1-1/2 cups shredded cooked turkey
4 cups vegetable broth
1 (28 ounce) can Mexican stewed tomatoes
1 (4 ounce) can chopped green chile peppers
1 roma (plum) tomato, chopped
1 onion, chopped
2 cloves garlic, crushed
1 small can Mexi-corn
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
1 cup shredded Monterey Jack cheese
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.
Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.
Print |
Back to Holiday Recipes |
Back to Main Recipe Page
|
