Thursday, November 29, 2012

mexican lime soup with turkey

Need another idea to use leftover turkey??
This is great.
Yes, another Tex Mex recipe but it's so so good.
Light but hearty with the addition of good-for-you-fat avocados.
Perfect and comforting but not too heavy after that big meal you just had on Thursday.
Try it!

Mexican Lime Soup with Turkey
Serves 4.
Adapted from Soup of the Day.
8-10 small limes
about 2 cups leftover turkey (or chicken!), shredded
1 tablespoon olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1 jalapeno, minced
3 cups chicken stock (or turkey, if you have it!)
1 1/2 teaspoon dried oregano
1 avocado, pitted, peeled and diced

Cut 2 of the limes into wedges and set aside for serving.  Juice as many of the remaining limes as needed to measure out 1/3 cup juice.
Heat oil over medium heat in a large Dutch oven.  Add the onion and saute until softened, about 5 minutes.  Stir in garlic and jalapeno and saute until fragrant, about a minute.  Stir in stock, 3 cups water, lime juice, and oregano.  Add shredded turkey.  Turn heat up to high and bring to a boil.  Reduce heat and simmer, partially covered, for about 15-20 minutes.
Serve, passing avocado and extra lime wedges.  Enjoy!!

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