Opa’s Turkey Soup

Opa's Turkey Soup

A southwestern turkey soup that tastes like it took longer than it did. Shredded Opa's Smoked Turkey simmers with tomatoes, green chiles, lime, cumin, and a whisper of cayenne, then gets crowned with diced avocado and a handful of Monterey Jack. The smoke in the turkey gives the broth a depth most soups have to work much harder for.

Author

Opa's Smoked Meats

Prep Time

15 minutes

Cook Time

40 minutes

Servings

8

Category

Soup

Cuisine

Mexican

Ingredients

• 1-1/2 cups shredded Opa's Smoked Turkey
• 4 cups vegetable broth
• 1 can (28 ounce) whole peeled tomatoes
• 1 can (4 ounce) chopped green chile peppers
• 2 Roma (plum) tomatoes, chopped
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 tablespoon lime juice
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 avocado, peeled, pitted, and diced
• 1/2 teaspoon dried cilantro
• 1 cup shredded Monterey Jack cheese
• 1 cup sweet corn
• Optional: tortilla strips

Directions

1. Simmer. In a large pot over medium heat, combine the 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 the heat and simmer 15-20 minutes.
2. Finish. Stir in the avocado and cilantro and simmer 15-20 minutes more, until slightly thickened. Ladle into bowls and top with shredded cheese.