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
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.