Ingredients
1 1/2 cups shredded, cooked turkey
4 cups low-sodium chicken broth
1 can (28 oz) diced tomatoes
1 can (4 oz) chopped green chiles
2 Roma tomatoes
2 cloves garlic
1 tbsp lime juice
1/2 tsp cayenne pepper
1/2 tsp ground cumin
1 avocado
2 tsp chopped cilantro leaves 1 cup Monterrey Jack cheese salt and pepper
Preparation
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. 2.Set stove to a medium setting to heat ingredients. 3.Season with 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of ground cumin, salt and pepper. 4.Bring to a boil, and reduce heat to a simmer for 15-20 minutes. 5.Ladle soup into bowls and top with sliced avocado, 2 teaspoons of chopped cilantro leaves, and 1 cup of shredded Monterrey Jack cheese.
