Thanksgiving leftover soup #2 is very different from soup #1.  As we move away from the indulgences of the Thanksgiving feast, the leftover dish can get a bit heartier.  This Southwestern Turkey Soup makes a great lunch or dinner, especially when served with a great, moist cornbread from Cutter Light.  Check out their recipe (and their blog) it is the best cornbread I have ever made – I think the yogurt doest the trick.

The soup itself is a treat.  I have never put avocado in soup and really wondered how that would be.  They added a creaminess to the soup and seemed to help thicken it as well.

The soup has a real kick with the cayenne (you can use less if you want). Topping with some monterey jack or a mexican cheese mix keeps the heat in check a bit.

Southwestern Turkey Soup

By Doug Matthews

1 1/2 cups shredded cooked turkey

4 cups vegetable broth (I used my homemade turkey stock)

1 (28 ounce) can whole peeled tomatoes

1 (4 ounce) can chopped green chile peppers

2 roma (plum) tomatoes, chopped

1 onion, chopped

2 cloves garlic, crushed

1 Tbsp lime juice

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cumin

salt and pepper to taste

1 avocado – peeled, pitted and diced

1 cup shredded Monterey Jack cheese

Directions

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 simmer 15 to 20 minutes, until slightly thickened.

Spoon into serving bowls, and top with shredded cheese. 

Serve with cornbread and enjoy!
 Serves 6