Spicy Turkey Soup
Serves 8
Time 40 min
This soup provides the perfect balance between spicy, savory and herbal flavors. The Monterey jack cheese and avocado add a slight creaminess. Throw together this easy soup to serve guests who remain after the Thanksgiving holiday!
Special Diets:
Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic, chopped
- 1 medium yellow onion, chopped
- 1 (28.0-ounce) can diced tomatoes, with their liquid
- 4 cups low-sodium, gluten-free chicken broth
- 1 teaspoon dried oregano
- 1/4 teaspoon ground chipotle or cayenne pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1 bay leaf
- 3 cups shredded cooked turkey meat (white and dark)
- 1 small bag white corn chips
- 1 bunch cilantro, chopped
- 1 cup shredded Monterey Jack cheese
- 2 avocados, sliced
- 2 limes, cut into wedges
Method
Heat oil in a large pot over medium heat.
Add garlic and onion.
Cook, stirring often, 8 to 10 minutes, until onions are translucent.
Stir in tomatoes, broth, oregano, ground chipotle pepper, cumin, black pepper, bay leaf and turkey.
Bring to a boil, then reduce to a gentle simmer.
Simmer 15 minutes to allow flavors to meld.
To serve, break corn chips (about 5 or 6 per serving) into bite-size pieces and place in bowls.
Ladle soup over chips.
Sprinkle with cilantro and cheese. Garnish with avocado slices and lime wedges.
Nutritional Info:
Per serving: 430 calories (200 from fat), 22g total fat, 6g saturated fat, 55mg cholesterol, 390mg sodium, 34g carbohydrates (5g dietary fiber, 6g sugar), 24g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic, chopped
- 1 medium yellow onion, chopped
- 1 (28.0-ounce) can diced tomatoes, with their liquid
- 4 cups low-sodium, gluten-free chicken broth
- 1 teaspoon dried oregano
- 1/4 teaspoon ground chipotle or cayenne pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1 bay leaf
- 3 cups shredded cooked turkey meat (white and dark)
- 1 small bag white corn chips
- 1 bunch cilantro, chopped
- 1 cup shredded Monterey Jack cheese
- 2 avocados, sliced
- 2 limes, cut into wedges