Paula Nemzek for KCTS 9 Cooks
The leftover holiday bird gets a new life in this thick soup. Easy to make with ingredients from the pantry and perfect for a chilly day.
1-1/2 cups shredded or chopped cooked turkey
4 cups chicken broth, vegetable broth or a mix of both
1 28-ounce can whole peeled tomatoes
2 tomatoes, seeded and chopped
1 4-ounce can chopped mild green chilies
1 medium onion, chopped
2 large cloves garlic, minced
1 lime, juiced
1 can black beans, rinsed and drained
1 cup frozen corn kernels
1 cup chopped mushrooms (optional)
1 teaspoon chili powder, or to taste
1/2 teaspoon ground cumin
salt and pepper to taste
1 avocado, peeled, pitted and diced
1/2 teaspoon dried cilantro, or 1 tablespoon fresh cilantro, minced
3/4 cup shredded Monterey Jack cheese
sour cream and fresh cilantro or parsley for garnish (optional)
In a large stockpot over medium heat, combine turkey, broth, canned and fresh tomatoes, chilies, onion, garlic, lime juice, black beans and corn. Season to taste with chili powder, cumin, salt and pepper. Stir and bring mixture to a boil for about a minute. Reduce heat and simmer uncovered for at least 20 minutes, preferably 30 minutes to blend flavors. Stir occasionally and break up whole tomatoes.
Stir in avocado and cilantro and simmer an additional 15 minutes. Soup should thicken nicely. Serve in bowls topped with a little shredded cheese, a dollop of sour cream and s sprig or dash of cilantro.