Spicy Turkey Soup
Garnish with low fat shredded Monterey Jack or cheddar cheese.

Serves: 8

• 1 1/2 cups shredded cooked turkey
• 4 cups fat free vegetable broth
• 1 - 28 ounce can low sodium whole peeled tomatoes
• 1 - 4 ounce can chopped green chiles
• 2 Roma tomatoes, chopped
• 1 sweet hybrid onion, chopped
• 2 cloves garlic, crushed
• 1 tablespoon fresh lime juice
• 1/2 teaspoon cayenne pepper (start out with 1/4 teaspoon if you dont't like hot)
• 1/2 teaspoon ground cumin
• Pepper to taste
• 1 avocado - peeled, pitted and diced
• 1/2 teaspoon dried corianderr
• 1 cup reduced fat Monterey Jack cheese

In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, and pepper. Add extra salt to taste. 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.

Per Serving: 250 Calories; 8g Fat (27.7% calories from fat); 2g Saturated Fat; 20g Protein; 26g Carbohydrate; 4g Dietary Fiber; 35mg Cholesterol; 940mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat.

COOKS NOTE: To make this a more substanial soup, you can add frozen corn kernals, rice or cooked or canned kidney or pinto beans.

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