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Recipe: Mexican Turkey Soup

Here is Jerry's selection for this Sunday's Slow Soupers. He says:

"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."

Mexican Turkey Soup

(Serves 4)

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
1 ripe avocado
2 limes
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.

Nutritional information: Nutrients per serving: 273 calories, 17 g fat, 17 g protein, 16 g carbohydrates, 2 g fibre.

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This page contains a single entry from the blog posted on November 29, 2008 9:15 AM.

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