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.
28 oz can
4 oz can
Turkey / Chicken Stock - low sodium
Diced Tomatoes - low sodium
Green Chili Peppers
Chipotle Chile in Adobo sauce
Plum Tomatoes - chopped
Onion - chopped
Garlic - minced
Cumin - ground
No-Salt Seasoning (Kirkland)
Black Pepper - ground
Avocado - diced into small cubes
Cilantro - dried
Queso Fresco or Monterey Jack Cheese
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.