Spicy Southwestern Turkey Soup
Spicy Southwestern Turkey Soup
Ingredients
- 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
Method
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!)
