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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
Directions
Step 1
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.
Step 2
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 (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 184 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat4g | 19% |
| Cholesterol33mg | 11% |
| Sodium632mg | 27% |
| Total Carbohydrate12g | 4% |
| Dietary Fiber4g | 14% |
| Total Sugars6g | |
| Protein14g | |
| Vitamin C25mg | 124% |
| Calcium164mg | 13% |
| Iron2mg | 12% |
| Potassium494mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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