Sunday Slow Soupers # 2: Mexican Turkey Soup

The slow travel gang has moved on to soups - not a moment too soon . . . with the weather forecast for today winter is at the doorstep. Nothing keeps winter at bay so much as a nice bowl of hot soup! This week's selection was mine and knowing that it was American Thanksgiving on Thursday I selected a turkey soup to help out with all of that leftover turkey.

I like this soup because it is different than the usual turkey soup. Paul describes its spice level as a gentle zippiness. The addition of the cilantro to the avocado cream was a huge hit in this house. We also liked the layers of flavours and textures. Everything about this soup works . . . except for the fact that it doesn't make a huge pot!

Mexican Turkey Soup

1-1/2 cups fresh corn niblets (frozen will work but thaw first)
1 pint cherry tomatoes
1 tsp vegetable oil
1/2 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)
3/4 cups shredded, cooked turkey
1 ripe avocado
2 limes
2 tbsp mayonnaise
2 tbsp finely chopped, fresh cilantro

In a large pot, dry-roast corn over high heat until lightly charred. Set aside in a small bowl. Repeat process with tomatoes.

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.

Roughly chop tomatoes and add (with juices) to pot along with corn. Season with salt and pepper.

In a small bowl, mash avocado with a fork. Mix in juice from 1/2 of one lime and mayonnaise. Stir in chopped cilantro and season with salt and pepper.

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.

Comments

[Annie]

Jerry, thanks! This was delicious, and I'll definitely make it again. As I wrote on my blog, I didn't have turkey so I used a can of kidney beans instead, and it was perfect (I do want to try it with turkey, maybe after Xmas).

Anyway, excellent choice!

[Cindy Ruth]

Great recipe. I agree the only problem with it is that it doesn't make enough!

[JDeQ]

Thanks Annie - I think it would be wonderful with a shredded chicken breast as well.

Cindy Ruth - of course the up-side of it all is that it is easy to make!

[sandrac]

Jerry, this recipe looks excellent, I can't wait to try it.

BTW, today I finally got around to trying Gina's lemon cookies, which you posted about months ago. (I printed the recipe from your website.)

They're fantastic! Although mine didn't have the lovely white finish that I saw on yours, perhaps you rolled your cookies in icing sugar? I used granulated sugar (the same type as used in the cookie dough itself.)

But I prefer the white dusting on yours. And love that lemony flavour! I just hope they freeze well....

[Palma]

Great recipe, even if picky me doesn't eat tomatoes, cilantro or guacamole! I thought it was great BEFORE the tomatoes went in!
Poor Brad got screwed!

[sandi @ the whistlestop cafe]

Great choice Jerry!
I made mine last week before I left for Charlotte. I'll make this one again!

[girasoli]

That soup looks soooo good! I will definitely have to give it at try sometime. shredded chicken breast Sounds like a great idea as a substitution.

[Deborah]

I loved this soup, Jerry. And completely agree about quantity. Next time - double batch.
I had friends for dinner last night and used the rest of the avocado cream for a baked potato topping. Yum.

[JDeQ]

Sandra - it is easy to pull together and won't result in an overheated sunbeam :-)

Palma - Brad suffers so, doesn't he? LOL

Sandi - I'm with you, this is a keeper.

I think that you'll like it Girasoli.

Deborah - the avocado cream really makes it doesn't it? It is good without it but becomes great with the cream!