FOOD >> RECIPE

Mexican Turkey Soup

Transform leftover turkey into an exotic and flavourful comfort food with a stock of genius

recipe image

Ingredients (Serves 4)

1 ½ cups fresh corn niblets (frozen will work but thaw first)
1 pint cherry tomatoes
1 tsp vegetable oil
½ cup chopped green onions, white and light-green parts only; reserve dark-green ends to garnish
2 tsp minced garlic
1 tsp finely chopped, canned chipotle peppers
4 cups chicken stock (or if you have time, try making your own turkey stock)
¾ cups shredded, cooked turkey
1 ripe avocado
2 limes
2 tbsp mayonnaise
2 tbsp finely chopped, fresh cilantro

Instructions

  1. In a large pot, dry-roast corn over high heat until lightly charred. Set aside in a small bowl. Repeat process with tomatoes.
  2. Using same pot, saute onion, garlic and chipotle peppers in vegetable oil over medium heat. Add turkey and stock and bring almost to a boil then reduce heat to simmer.
  3. Roughly chop tomatoes and add (with juices) to pot along with corn. Season with salt and pepper.
  4. In a small bowl, mash avocado with a fork. Mix in juice from ½ of one lime and mayonnaise. Stir in chopped cilantro and season with salt and pepper.
  5. Serve soup topped with avocado cream, finely chopped dark-green onions and a wedge of lime.

Nutritional information

Nutrients per serving: 273 calories, 17 g fat, 17 g protein, 16 g carbohydrates, 2 g fibre.

Recipe by LeeAnne Wright
Photography by Rob Fiocca
Food Styling by Claire Stubbs