Recipe: Mexican Turkey Soup

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.