Southwestern Turkey Soup

Southwestern Turkey Soup

232
Doug Matthews 324

"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."

Ingredients

45 m {{adjustedServings}} servings 184 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 13.5 g
  • 27%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 632 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

232
  1. 285 Ratings

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As written, I didn't like this recipe much, but thought it had potential. So... I doctored it quite a bit and it turns out to be amazing. I took it to work today and everyone went wild and re...

I made a couple changes just for what I had on hand. I had four large turkey drumsticks that I bought on the cheap, so I cooked them down and pieced them out and used the broth (that I flavored ...

Excellent soup! My family loved it. I added half a can of corn(rinsed) and half a can of pinto beans(rinsed) for that authentic southwestern taste. I topped with extra sharp cheddar and jack and...