- In a large pot, combine 1 1/2 cups of cooked, shredded turkey, 4 cups of low-sodium chicken broth, 1 can of diced tomatoes, 1 can of chopped green chiles, 2 chopped Roma tomatoes, 1 chopped onion, 2 cloves of garlic (minced), and 1 tablespoon of lime juice.
- Set stove to a medium setting to heat ingredients.
- Season with 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of ground cumin, salt and pepper.
- Bring to a boil, and reduce heat to a simmer for 15-20 minutes.
- Ladle soup into bowls and top with sliced avocado, 2 teaspoons of chopped cilantro leaves, and 1 cup of shredded Monterrey Jack cheese.
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Western Turkey Soup
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