Friday, November 24th, 2017, Recipes
Here is an interesting solution to the leftover Thanksgiving turkey dilemma. Loaded with healthy vegetables, turkey, and great southwestern spices topped with shredded cheese, this low-sucrose, low-starch soup is perfect for lunch or dinner. It is quick and easy to make and can be adapted to your taste and tolerance for spices.
Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.
- 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 (optional)
- 2 cloves garlic, crushed (optional)
- 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
- 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, 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.
Recipe from All Recipes.com
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