Mexican Turkey Soup Recipe
You've never had leftover turkey like this before! Big, bold flavors and a savory broth makes this a quick dinner and leftover fix!
Servings: 8 servings
- 2 cups cooked turkey diced
- 4 cups low-sodium chicken stock
- 1/2 onion diced
- 14 ounce Rotel tomatoes
- 1 bell pepper
- 2 cloves garlic
- 1/4 cup lime juice
- 1 tsp lime zest
- 1 tbsp lemon juice
- 1 tsp Mexican oregano
- 1 bay leaf
- 2 cups zucchini
- 1/2 tsp chipotle powder
- 1 tsp salt
- 1/2 tsp pepper
- Lime and cilantro for garnishing
Dry roast the pepper, onion and garlic. Peel the onion and garlic and put them with the pepper into a skillet (no oil) over medium-high heat until they start to soften and turn brown. Remove from the heat and let cool.
Remove the seeds from the bell pepper and dice it. Dice the onion and garlic, too.
Add 4 cups of no salt-added chicken stock to a large pot. Add the can of Rotel tomatoes, the leftover turkey, garlic, onion, Mexican oregano, bay leaf, and chipotle powder.
Simmer for about 15 minutes. Add the diced zucchini. Bring back to a boil and cook until the zucchini is tender-crisp. About 5 minutes.
Remove from the heat and add the lemon juice, lime juice, and zest. Season with salt and pepper. Garnish with lime slices and a bit of cilantro. Enjoy!
Serving: 1cup | Calories: 80kcal | Carbohydrates: 7g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 365mg | Potassium: 382mg | Fiber: 1g | Sugar: 3g | Vitamin A: 650IU | Vitamin C: 33mg | Calcium: 33mg | Iron: 1mg | Net Carbohydrates: 6g