If you’re looking for a way to transform leftover turkey into something exciting, this Southwestern-inspired soup is the answer. Bursting with bold flavors from green chiles, fresh lime juice, and aromatic spices, it’s hearty enough to serve as a main meal while still being light and fresh. The creamy avocado and melty Monterey Jack cheese add a luxurious touch that balances the lively heat of cayenne pepper. Perfect for chilly nights or when you want a vibrant change from the usual holiday leftovers, this soup will quickly become a family favorite.
Ingredients for Zesty Southwestern Turkey Soup
-
1 1/2 cups (180 g) shredded cooked turkey
-
4 cups (960 ml) vegetable broth
-
1 can whole peeled tomatoes, 28 oz (794 g)
-
1 can chopped green chiles, 4 oz (113 g)
-
1 onion, chopped
-
2 cloves garlic, crushed
-
1 Tbsp (15 ml) lime juice
-
1/2 tsp (1.5 g) cayenne pepper
-
1/2 tsp (1.5 g) ground cumin
-
Salt and pepper, to taste
-
1 avocado, peeled, pitted, and diced
-
1/2 tsp (0.5 g) dried cilantro
-
Shredded Monterey Jack cheese, for topping
How to Make Zesty Southwestern Turkey Soup
-
In a large pot over medium heat, combine the turkey, vegetable broth, canned tomatoes, green chiles, onion, garlic, and lime juice.
-
Season with cayenne pepper, ground cumin, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15–20 minutes.
-
Stir in the diced avocado and dried cilantro.
-
Continue to simmer for another 15–20 minutes, until the soup slightly thickens and the flavors meld.
-
Ladle the soup into serving bowls and top generously with shredded Monterey Jack cheese. Serve hot and enjoy.
A Flavor-Packed Bowl of Comfort
This Southwestern turkey soup isn’t just a clever way to use leftovers — it’s a recipe you’ll want to make year-round. The combination of tangy lime, smoky chiles, and creamy avocado gives each bite a perfect balance of zest and comfort. Serve it with warm crusty bread or tortilla chips for an extra treat, and watch as every last spoonful disappears.
