Western Turkey Soup

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   1.In a large pot, combine 1 1/2 cups of cooked, shredded turkey, 4 cups of low-sodium chicken broth, 1 can of diced tomatoes, 1 can of chopped green chiles, 2 chopped Roma tomatoes, 1 chopped onion, 2 cloves of garlic (minced), and 1 tablespoon of lime juice.

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   2.Set stove to a medium setting to heat ingredients.

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   3.Season with 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of ground cumin, salt and pepper.

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   4.Bring to a boil, and reduce heat to a simmer for 15-20 minutes.

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   5.Ladle soup into bowls and top with sliced avocado, 2 teaspoons of chopped cilantro leaves, and 1 cup of shredded Monterrey Jack cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.