- Cooked turkey – 1 ½ cups, shredded
- Vegetable broth – 4 cups
- Whole peeled tomatoes – 1 can (28 ounce)
- Green chili peppers – 1 can (4 ounce), chopped
- 2 plum tomatoes, chopped
- 1 onion, chopped
- Garlic – 2 cloves, crushed
- Lime juice – 1 tbsp
- Cayenne pepper – ½ tsp
- Cumin – ½ tsp, ground
- Salt – to taste
- Pepper – to taste
- 1 avocado, peeled, pitted and diced
- Dried cilantro – ½ tsp
- Monterey Jack cheese – 1 cup, shredded
- Heat a large pot over medium heat. Put the first eight ingredients (from turkey to lime juice) into the pot and season the mixture with salt, pepper, cayenne pepper and cumin.
- Bring the mixture to a boil, reduce the heat and keep it simmering for 15 to 25 mins.
- Add avocado and cilantro stirring the mixture occasionally and simmer it for 15-20 mins more until it becomes slightly thickened.
- Transfer the soup into serving bowls and sprinkle it with shredded Monterey Jack cheese.
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