Turkey Soup with a Southwestern Flair. Spicy, Robust and Aromatic. This soup is not for the faint of heart. It delivers a kick that will surprise your taste buds at first and then settle down to a flavor that compels you to that next bite. A soup like this one will start out at over 630 mg's of sodium depending on the recipe or restaurant. Our version has 160 mg's of sodium, a great spicy flavor, simple to make and is a real crowd pleaser...
Southwestern Spicy Turkey Soup - Serving's: 4
Per Serving: - Calories 320; Sodium 160mg;
Fat 16g; Protein 25g; Carbohydrate 34g;
Cholesterol 53mg; Dietary fiber 10mg.
Ingredients:
1 1/2
4
1
1
1
2
1
2
1
1/2
1/2
1/2
1/4
1
1/2
1/2
cups
cups
28 oz can
4 oz can
pepper
medium
large
cloves
Tbsp
tsp
tsp
tsp
tsp
each
tsp
cup
Roasted Turkey
Turkey / Chicken Stock - low sodium
Diced Tomatoes - low sodium
Green Chili Peppers
Chipotle Chile in Adobo sauce
Plum Tomatoes - chopped
Onion - chopped
Garlic - minced
Lime Juice
Cayenne Pepper
Cumin - ground
No-Salt Seasoning (Kirkland)
Black Pepper - ground
Avocado - diced into small cubes
Cilantro - dried
Queso Fresco or Monterey Jack Cheese
Directions
Place a large soup pot over medium heat.
Place into pot: turkey, broth, diced tomatoes, green chilies, fresh tomatoes, chili in adobo sauce,onion, garlic and lime juice.
Mix to combine then add: cayenne, cumin, no-salt seasoning and black pepper.
Bring to a boil, then reduce heat and simmer for 15 minutes.
Add avocado and cilantro, mix into soup and simmer for an additional 15 minutes allowing the soup to thicken.
From Our Unsalted Heart To Yours...
