Leftover Turkey
So we’ve made this the soup the past few years with our leftover turkey from Thanksgiving and tweaked it along the way. We now believe it’s good enough to share with you. As you’ll see our love for garlic and xxx heat in almost all of our recipes this one is a sure way to use up that left over turkey with anticipation to make and fulfilling flavor.
Ingredients
2 cups shredded cooked turkey
4 cups chicken broth
1 (28 ounce) can whole peeled tomatoes
1 (8 ounce) can chopped green chile peppers
4 roma (plum) tomatoes, chopped
1 onion, chopped
5 cloves garlic, crushed
1 xxx hot pepper, chopped fine or however many you can handle
1 lime – juice
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
salt and pepper to taste
1 avocado – peeled, pitted and diced
1/2 cup fresh cilantro- chop more for topping of each serving
1 cup shredded Monterey Jack cheese
Directions
1. 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 30 to 35 minutes.
2. Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened.
3. Spoon into serving bowls, and top with sour cream, shredded cheese and fresh Cilantro.
