mexican-turkey-soup-thumb.jpg
Credit: Flickr /shyb

This Mexican version of turkey soup will warm you up and tickle your tastebuds

This spicy Mexican soup is a great way to use your leftover holiday turkey

Ingredients

  • 
2 tsp. vegetable oil

  • 1½ c. red onion, chopped

  • 1 c. bell pepper, chopped
  • 
4 garlic cloves, minced

  • 2 Tbsp. ground chili powder

  • 1½ tsp. dried oregano
  • 
1 tsp. cumin

  • 4 c. water

  • 3 c. low-sodium chicken broth

  • 4 c. leftover shredded, cooked turkey breast

  • 12 oz. kernel corn, drained
  • 
¼ c. lime juice 

  • 
1/3 c. fresh cilantro
  • 
¼ tsp. salt
  • 
½ c. roasted unsalted pumpkin seeds
  • 
½ c. green onions, thinly sliced
  • 
½ c. feta cheese, crumbled

Instructions

  1. 

Heat oil in a large saucepan.
  2. Add onion and pepper; sauté until soft.
  3. Add garlic, stirring occasionally.
  4. Add chili powder, oregano and cumin; cook one minute, stirring constantly.
  5. 

Stir in water and broth. Bring to a boil.
  6. Reduce heat; simmer, uncovered, for 10 minutes.


  7. Stir in turkey and corn.
  8. Cook for 2 minutes.
  9. Stir in cilantro and salt; cook 3 minutes.


  10. Add lime juice at the end; stir to incorporate.


  11. Ladle soup into bowls and top each with 1 Tbsp. pumpkin seeds, 1 Tbsp. green onions, and 1 Tbsp. cheese.



Calories: 213; Fat 6.8 g (sat 2.3 g, mono 1.9 g, poly 1.6 g); Protein 25.4 g; Carbohydrate 13.5 g; Fibre 3.2 g; Sodium 482 mg



Adapted from: Cooking Light magazine, November 2010


Serves 8

Originally published in Wellness Matters, Canada Wide Media’s quarterly newsletter on health and wellness.