Tex-Mex Turkey Soup

Tex-Mex Turkey Soup

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About this recipe: A great soup to make with leftover turkey and has a flavourful twist from green chillies, cumin and lime. Great served with warm corn bread.

Doug Matthews

Serves: 8 

  • 200g cooked turkey, sliced finely
  • 1L vegetable or chicken stock
  • 2 (400g) tins whole peeled tomatoes
  • 2 green chillies, chopped
  • 2 roma tomatoes, chopped
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 tablespoon lime juice
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon ground cumin
  • salt and freshly ground black pepper to taste
  • 1 avocado - peeled, stone removed and diced
  • handful chopped fresh coriander
  • 100g grated Cheddar cheese

Prep:15min  ›  Cook:35min  ›  Ready in:50min 

  1. In a large pot over medium heat, combine turkey, stock, tinned tomatoes, green chillies, fresh tomatoes, onion, garlic and lime juice. Season with chilli, cumin, salt and pepper. Bring to the boil, then reduce heat and simmer 15 to 20 minutes.
  2. Stir in avocado and coriander, and simmer 15 minutes, until slightly thickened. Spoon into serving bowls, and top with grated cheese.

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