This recipe came from Jerry, who very thoughtfully wanted to help us use our leftover turkey. But I didn't have any! So I subbed a can of red kidney beans, and you know what...it worked! Great recipe. The avocado cream is the best part - awesome stuff. I also garnished with some Guiltless Gourmet Blue Corn tortilla chips and the whole thing was yummy. Recipe is below.
List of other Slow Soupers is here. I'm going to miss a few weeks while I'm in Italy but I'll catch up when I get home. We'll be cooking soup from now until April!
Mexican Turkey Soup
1-1/2 cups fresh corn niblets (frozen will work but thaw first)
1 pint cherry tomatoes
1 tsp vegetable oil
1/2 cup chopped green onions, white and light-green parts only; reserve dark-green ends to garnish
2 tsp minced garlic
1 tsp finely chopped, canned chipotle peppers
4 cups chicken stock (or if you have time, try making your own turkey stock)
3/4 cups shredded, cooked turkey (or a can of beans)
1 ripe avocado
2 tbsp mayonnaise
2 tbsp finely chopped, fresh cilantro
In a large pot, dry-roast corn over high heat until lightly charred. Set aside in a small bowl. Repeat process with tomatoes.
Using same pot, saute onion, garlic and chipotle peppers in vegetable oil over medium heat. Add turkey and stock and bring almost to a boil then reduce heat to simmer.
Roughly chop tomatoes and add (with juices) to pot along with corn. Season with salt and pepper.
In a small bowl, mash avocado with a fork. Mix in juice from 1/2 of one lime and mayonnaise. Stir in chopped cilantro and season with salt and pepper.
Serve soup topped with avocado cream, finely chopped dark-green onions and a wedge of lime.
Nutrients per serving: 273 calories, 17 g fat, 17 g protein, 16 g carbohydrates, 2 g fibre.
Jerry's note: We've made this soup a few times and find it is a great way to use up leftover turkey. I really like the mix of flavours. The only thing that I generally do differently is to roast the cherry tomatoes in the oven for about 20 - 30 minutes at 350 rather than pan roast them.
Annie's note: I took Jerry's advice and oven-roasted the tomatoes and the corn. I've been afraid of dry roasting ever since a bad experience that made the smoke alarm go off!