Southwestern Turkey Soup

We had a turkey for a weekend dinner recently and needed to find use for all the leftover turkey --normally I make it into turkey soup but was feeling bored with this so I simmered the carcass and leftover meat then picked all the meat off --searched online for turkey soup ideas and found this on allrecipes.com website by Doug Matthews. We used half the leftover turkey for this and the other half in the turkey Hawaiian recipe already posted. The other thing I like about this recipe is we had it made and were sitting to eat in less than 30 minutes!


 This was a really easy quick recipe and Kevin declared it delicious with his first bite. Serving  some crunchy tortilla chips with this would also be delicious!
 
1 1/2 cups shredded cooked turkey
4 cups vegetable broth
1 (28 ounce) can whole peeled tomatoes ( or diced tomatoes would work well)
1 (4 ounce) can chopped green chile peppers
2 roma (plum) tomatoes, chopped
1 onion, chopped
2 cloves garlic, crushed
1 tablespoon lime juice
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin ( I used 1 T cumin as we like the smoky flavor)

1 avocado - peeled, pitted and diced
1/2 teaspoon dried cilantro  ( I used fresh about 6 T or 1/2 bunch chopped)
1 cup shredded Monterey Jack cheese

 In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.

 Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened.

Spoon into serving bowls, and top with shredded cheese.(and a bit more fresh cilantro)