Southwestern Turkey Soup
This easy turkey soup is a zesty way to use up leftover Thanksgiving turkey. It’s packed with flavor from tomatoes, green chiles, and spices. Top with crushed tortilla chips, sour cream, or extra cilantro. I like to serve it with warm cornbread.
Ingredients
- 4 cups vegetable broth
- 28 ounce can whole peeled tomatoes
- 1 ½ cups shredded cooked turkey
- 2 Roma plum tomatoes, chopped
- 1 onion chopped
- 4 ounce can chopped green chile peppers
- 2 cloves garlic minced
- 1 tablespoon lime juice
- ½ teaspoon cayenne pepper
- ½ teaspoon ground cumin
- salt and ground black pepper to taste
- 1 avocado peeled, pitted, and diced
- ½ teaspoon dried cilantro
- 1 cup shredded Monterey Jack cheese
Instructions
- Combine broth, canned tomatoes, turkey, fresh tomatoes, onion, green chiles, garlic, and lime juice in a large pot over medium heat; season with cayenne pepper, cumin, salt, and black pepper. Bring to a boil, then reduce heat; simmer 15 to 20 minutes.
- Stir in avocado and cilantro; simmer until slightly thickened, 15 to 20 minutes. Serve hot, topped with Monterey Jack cheese.
Notes
Cook’s Note
You can add cooked rice or black beans during the final simmer for a thicker soup.