Western Turkey Soup

Simin Levinson November 6, 2009

Ingredients

• 1 1/2 cups shredded, cooked chicken
• 4 cups low-sodium chicken broth
• 1 can (28 oz) diced tomatoes
• 1 can (4 oz) chopped green chiles
• 2 Roma tomatoes
• 2 cloves garlic
• 1 tbsp lime juice
• 1/2 tsp cayenne pepper
• 1/2 tsp ground cumin
• 1 avocado
• 2 tsp chopped cilantro leaves
• 1 cup Monterrey Jack cheese
• salt and pepper

Preparation

1. 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.
2. Set stove to a medium setting to heat ingredients.
3. Season with 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of ground cumin, salt and pepper.
4. Bring to a boil, and reduce heat to a simmer for 15-20 minutes.
5. Ladle soup into bowls and top with sliced avocado, 2 teaspoons of chopped cilantro leaves, and 1 cup of shredded Monterrey Jack cheese.

Tags: Food, Dinner, Cooking, Recipes, Lunch

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