Mexican-Style Shredded Turkey Soup

By Peggie

Ingredients

• 1 tbsp Extra Virgin Olive Oil
• 1 medium Onion, chopped
• 1/2 medium Green Bell Pepper, chopped
• 2 cups Mushrooms, diced
• 4 cloves Garlic, minced
• 2.5 cups Turkey, cooked and shredded
• 4.5 cups Low Fat/Low Sodium Chicken Broth
• 1 can (14.5oz) Diced Tomatoes
• 1 tsp Ground Cumin
• 1/2 tsp Ground Coriander
• 1/2 tsp Salt (or to taste)
• 1 tsp Ground Black Pepper
• 1 tbsp Cilantro

Preparation

Step 1

Heat the oil in a large pot. Add the onions and green pepper and cook over medium-low heat until the onions start to turn golden. Add the garlic and cook a little longer.

Add the turkey, mushrooms, chicken broth, tomatoes and seasoning. Bring the soup to a boil, then lower the heat and cook at a low simmer until vegetables are tender.

Serve soup hot with optional garnish of sour cream, grated cheddar cheese, and broken tortilla chips.

Serving Size: Makes 4 equal servings

Number of Servings: 4