To produce this flavor-infused oat milk, you can add cocoa powder or freeze-dried fruit (powder)!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ½ cups shredded cooked turkey
- 4 cups vegetable broth
- 1 (28 ounce) can whole peeled tomatoes
- 1 (4 ounce) can chopped green chile peppers
- 2 roma (plum) tomatoes, chopped
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 tablespoon lime juice
- ½ teaspoon cayenne pepper
- ½ teaspoon ground cumin
- salt and pepper to taste
- 1 avocado – peeled, pitted and diced
- ½ teaspoon dried cilantro
- 1 cup shredded Monterey Jack cheese
Instructions
- In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
- Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.
Nutrition Facts
| Calories | 184 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 4 g |
| Protein | 14 g |
| Saturated Fat | 4 g |
| Sodium | 632 mg |
| Sugars | 6 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! I jacked it up using CookinMommy’s suggestions.
Excellent and super easy! I cooked the onion first, substituted a can of ro-tel tomatoes for the roma tomatoes, and added a can of black beans and a can of corn. Will definitely make again, though I think I’ll just put avocado on top instead of cooking it with the soup next time.
Based on other reviews, I made a few changes, but basically kept the bulk of the recipe. I started by sautéing the onion and some diced red pepper in a small amount of olive oil, then I added the garlic, chilis, a can of corn, and romas and sautéed for another minute before adding the turkey, canned tomatoes, and the broth. I found adding the corn gave the soup a bit more bulk while still keeping thing southwestern. I omitted the avocado. I served myself a bowl with a dollop of sour cream, while my husband and son topped theirs with the Monterey jack – turns out that either option is delicious.
I LOVE this soup and make it frequently. We have turkey about 5-6 times a year and I always make this soup from the leftovers. I do use turkey broth from the bones instead of vegetable broth. I also add a can of corn and a can of black beans. I increase the cayenne and cumin a bit and use fresh cilantro when I have it. I also usually leave out the cheese – no need as I think its delish without it.
I have made this many times with many variations. This time I used home made turkey stock but no turkey meat so it was a Southwestern Turkey Vegetable Soup. Add any vegetables like celery, carrot, potato, spinach, etc. The spices work for us as we like spicy. I love this recipe since it’s so flexible. Make it yours.
Loved it when adding black beans, corn, more garlic and replacing whole canned tomatoes with petite canned tomatoes and a can of Rotel. Added more lime juice also. YUM!
It’s not the best soup I’ve ever made but it is pretty good. Here’s what I did… I added or changed the following: extra can of chili’s, chicken broth instead of vegetable, whole tomatoes with basil, ground turkey, double the garlic, the whole lime for the juice, can of corn, can of dark red kidney beans ( all I had but it worked), and fresh cilantro.
Wonderful for dinner!
Delicious! Highly recommend. Makes a nice big pot. This is an excellent soup because it is so easy to customize to your taste. For example, I didn’t have canned chilis so I added chipotle powder. I used petite diced tomatoes instead of whole peeled. I also added frozen corn and canned black beans. I added a little water to increase the liquid. Costco sells a cooked turkey breast, and I just diced some of that up. Thanks for the recipe– it’s a keeper!
Very good! I did take some suggestions and added some frozen corn and canned beans. Quick and easy to make, too.
This soup was awesome! I had to make a few changes because of what I had on hand. I used chicken instead of turkey, chicken broth instead of vegetable broth, omitted the avocado since mine had already gone bad and as so many people suggested, I added a can of rinsed drained black beans and also corn. It was sooo delicious and I think adding the corn and beans made it a much heartier soup. Will definitely make this again. Thanks so much for sharing!
Another great way to use leftover Thanksgiving Turkey. This is a tasty and easy pantry soup. Its a winner with chopped avocado and shredded cheese on top. We all like this soup and considered giving it 5 stars. Its a 4.5 stars recipe for certain!
I used two turkey thighs to make stock and shredded the meat. I added a can of drained black beans. I used several sprigs of fresh cilantro rather than dried. Did not add avocado or cheese (dietary restrictions). The soup was very good and will definitely make again.
Mixed in some egg noodles and spices! Turned out good!
Really enjoyed this soup. I had lots of turkey leftovers so I tripled the recipe. Used bone broth I had made from the turkey carcass. Also used fire roasted diced tomatoes with green chilies instead of the whole tomatoes. Added some turmeric also. This recipe is definitely a keeper
Excellent when I used first reviewers tips – added beans, corn, etc.
Nice way to use up leftover turkey scraps. I threw it all in a 3qt crockpot, added a can of stewed tomatoes, rinsed and drained black beans, and used turkey and vegetable broth I had made previously. Added about 1/4 tspn of chipotle chili powder, and a pinch of cayenne, as I like a little more heat. Set the cooker to low for 8-9 hours. At 4 hours it started aromatizing the house nicely.
I consider this a soup BASE. Change: Chicken broth vs veggie.; 3C turkey vs 1 1/2 C; Additions: 15 oz can corn; 15oz southwest style black beans; 1 pack Uncle Ben’s Spanish style Ready Rice (Follow instructions and cook for 90 secs prior to adding). Top with cubed avocado and sour cream….NOW it’s soup!
Simple and very tasty. Added corn and black beans as others suggested.
I had homemade turkey stock that I used rather than vegetable stock and subbed fire roasted diced tomatoes because I didn’t have whole peeled tomatoes. This recipe is delicious and the family deemed it a keeper. It has just the right amount of spice without being burning hot. Thank you.
I sautéd the onion and garlic first and then added the tomatoes along with the cumin, cayenne and salt and pepper. I also used one whole lime. I thought it was delicious.