Southwestern Turkey Soup with Avocado Recipe

One of the easiest ways to save money on food is to cook in season. Food that is in season will be at it’s lowest price for the year. For example, right now things like citrus, avocados, broccoli and fixings for soup are in season.

I love avocados and I found a Southwestern Turkey Soup recipe that calls for avocado. This recipe is fantastic as it can be adapted in many ways. Since I have leftover turkey, it is a perfect fit this week.

Warm up with a bowl of hot soup. This Southwestern Turkey Soup with Avocado Recipe is so easy and so tasty.

 

Easy Southwestern Turkey Soup with Avocado Recipe

Ingredients

    • 1 1/2 cups shredded cooked turkey
    • 4 cups vegetable broth or chicken broth
    • 1 (28 ounce) can stewed tomatoes
    • 1 (4 ounce) can chopped green chile peppers
    • 1 can corn, drained
    • 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
    • Tortilla chips
    • 1 cup shredded Monterey Jack cheese (optional if you want it dairy-free)

Directions

Combine all of the ingredients except for the avocados, tortilla chips and cheese. Place in a crock pot and cook on low for about 6 hours. Crush tortilla chips and place them in a bowl. Pour in soup and sprinkle with chopped avocados and cheese.

For variation use chicken, black beans or sliced corn tortillas.

Enjoy a hearty soup like this Southwestern Turkey Soup with Avocado Recipe

Southwestern Turkey Soup with Avocado Recipe

Print Recipe

Ingredients
  

  • Ingredients
  • 1 1/2 cups shredded cooked turkey
  • 4 cups vegetable broth or chicken broth
  • 1 28 ounce can stewed tomatoes
  • 1 4 ounce can chopped green chile peppers
  • 1 can Corn drained
  • 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
  • Tortilla chips
  • 1 cup shredded Monterey Jack cheese

Instructions
 

  • Combine all of the ingredients except for the avocados, tortilla chips and cheese. Place in a crock pot and cook on low for about 6 hours. Crush tortilla chips and place them in a bowl. Pour in soup and sprinkle with chopped avocados and cheese.
  • For variation use chicken, black beans or sliced corn tortillas.

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