Southwestern Turkey Soup








Re-purpose your leftover turkey with this delicious Southwestern Turkey Soup courtesy of


1 ½ cups shredded cooked turkey

4 cups vegetable broth

1 (28 ounce) can whole peeled tomatoes

1 (4ounce) 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 teasp9oon ground cumin

Salt and pepper to taste

1 avocado – peeled, pitted and diced

½ teaspoon 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




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