What to do with the leftover turkey carcass. Between Thanksgiving and Christmas, we get a LOT of leftover turkey. This recipe solves the problem for us! Plus, if there happen to be any leftovers (has happened only once in the 3+ years I've been making it) this soup freezes up beautifully.
- 1 1/2 cups shredded cooked turkey ***
- 8 cups vegetable broth
- 1 (28 ounce) can whole peeled tomatoes
- 1 (4 ounce) can chopped green chile peppers
- 2 roma (plum) tomatoes, chopped
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 tablespoon lime juice
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- salt and pepper to taste
- 2 avocados - peeled, pitted and diced
- fresh cilantro, finely chopped
- 1 cup shredded Monterey Jack cheese
- In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chilies, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
- Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.
- ***I usually cook the turkey carcass down to nothing to use for this recipe. I have a bad habit of not watching soups closely enough, and then I run out of broth. Using the broth from the turkey carcass really adds great flavor. It's also good if you just want more broth!