This One-Pot Leftover Turkey Soup is a great way to use up leftover turkey!
Ingredients
454 gm
Ground turkey, extra lean
1/4 cup
Avocado oil
1/2 medium
Yellow onion
((diced))
1 large pepper(s)
Red bell pepper
((diced))
2 medium pepper(s)
Jalapeno pepper
(minced)
3 clove(s)
Garlic
(minced)
2 tsp
Paprika
1 tbsp
Cumin
1 tsp
Salt
(sea)
1/2 tsp
Black pepper
1/2 tsp
Cayenne pepper
4 cup
Chicken broth (stock)
1 tbsp
Lime juice (fresh)
(fresh)
114 gm
Cream cheese
(vegan)
1 cup
Coconut cream
1 avocado(s)
Avocado
(thinly sliced)
1/4 cup
Sour cream, vegan
(or coconut yogurt)
1
Lime
(quartered)
1/4 cup
Cilantro (coriander)
(minced)
Instructions
Cook your turkey first then set aside.
Heat the oil over medium heat in a 5-quart cast-iron Dutch oven. Once hot add in the bell pepper, onion, jalapeño, and garlic. Saute for 5 minutes until starting to soften.
Add in the spices and cook 30 seconds until fragrant. Pour in the canned green chiles and the turkey broth. Bring to a simmer, cover and cook for 5 minutes.
Remove the lid and stir in the heavy cream and cream cheese. Simmer 3-4 minutes and whisk to smooth out any lumps.
Add in the turkey, heat another minute or two then divide between bowls and top with desired toppings.
