Description
An interesting solution to the leftover Thanksgiving turkey dilemma. My 2 1/2 year old daughter helped me make it this year. I like to serve it with warm corn bread.
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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8