Thursday, January 21, 2010

Southwestern Turkey Soup

Adapted from AllRecipes.com, submitted by Doug Matthews.
Serves 8 (each serving is 1 1/2 cups).

Prep time: 30 minutes (less if the meat is already cooked).
Cook time: 30-40 minutes.

Only 210 calories per serving! (Though it depends on the brands, etc. that you use.)  Goes great with corn muffins!
1 1/2 cups shredded cooked turkey
4 cups vegetable broth
1 (28 oz) can petite diced tomatoes
1 (15 oz) can black beans, rinsed and drained
1 (4 oz) can diced green chiles
2 roma tomatoes, chopped
1/2 medium yellow onion, diced
1/2 medium red onion, diced
2 cloves garlic, crushed
1-2 Tbs. lime juice
1/2 tsp. cayenne pepper
1/2 tsp. ground cumin
1 avocado, peeled, pitted, and diced
1 Tbs. fresh, chopped cilantro
1 cup shredded Monterey Jack cheese
Salt & pepper to taste

Puree or blend half the can of tomatoes.

In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne pepper, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer 15-20 minutes.

Stir in avocado, black beans, and cilantro and simmer 15-20 minutes, until slightly thickened. Spoon into serving bowls and top with shredded cheese.

Notes:
- I used 2 cups shredded chicken instead of turkey because that's what I had.
- I put the garlic through a garlic press instead of just crushing it.
- Before adding everything to the pot, I sauteed the garlic and onions in some water until they were a little soft.
- The soup wasn't as spicy as I thought it would be, but it tasted good. It left me with a hint of heat after I finished the bowl. I might consider adding a little bit more next time.  My mom added 1 diced jalapeno, seeds and membranes removed.

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