Ingredients

(cooking time: 45 min; 8 servings)

  • Cooked turkey – 1 ½  cups, shredded
  • Vegetable broth – 4 cups
  • Whole peeled tomatoes – 1 can (28 ounce)
  • Green chili peppers – 1 can (4 ounce), chopped
  • 2 plum tomatoes, chopped
  • 1 onion, chopped
  • Garlic – 2 cloves, crushed
  • Lime juice – 1 tbsp
  • Cayenne pepper – ½ tsp
  • Cumin – ½ tsp, ground
  •  Salt – to taste
  • Pepper – to taste
  • 1 avocado, peeled, pitted and diced
  • Dried cilantro – ½ tsp
  • Monterey Jack cheese – 1 cup, shredded

Instructions

  • Heat a large pot over medium heat. Put the first eight ingredients (from turkey to lime juice) into the pot and season the mixture with salt, pepper, cayenne pepper and cumin.
  • Bring the mixture to a boil, reduce the heat and keep it simmering for 15 to 25 mins.
  • Add avocado and cilantro stirring the mixture occasionally and simmer it for 15-20 mins more until it becomes slightly thickened.
  • Transfer the soup into serving bowls and sprinkle it with shredded Monterey Jack cheese.
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