Spicy Southwestern Turkey Soup

November 28, 2010.   0 Comments.   Categories By Holiday, Poultry, Soups, Southwestern / Mexican, Thanksgiving Dinner, Turkey.   Tags , , , , , , .

Spicy Southwestern Turkey Soup


  • 3 tablespoons extra virgin olive oil 
  • 4 cloves garlic, chopped 
  • 1 1/2 cups chopped onion 
  • 1 carrot, chopped into small chunks
  • 1 (28-ounce) can diced tomatoes, with their liquid 
  • 4 cups organic chicken broth 
  • 1 teaspoon dried oregano 
  • 1/4 teaspoon cayenne pepper 
  • 1 tsp adobo sauce from chipotle peppers with 1 diced chipotle
  • 1/2 teaspoon ground cumin 
  • 1/2 teaspoon black pepper 
  • 1 bay leaf 
  • 3 cups shredded cooked turkey meat (both white and dark) 
  • 1 small bag white corn chips 
  • 1 bunch cilantro, chopped 
  • 1 cup shredded Queso Fresco cheese
  • 2 avocados, sliced 
  • 2 limes, cut into wedges
  • 2 roasted jalapenos, sliced


Heat oil in a large pot over medium heat.  Cook carrots and onions, stirring often, 8 to 10 minutes, until they are translucent. Add garlic to onions and cook until fragrant. Stir in tomatoes, broth, oregano, cayenne, 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 and jalapenos (for those who like it hot!)

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