Spicy Turkey Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
115
protein 
13 g
sodium 
308 mg
carbohydrates 
7 g
fat 
4 g
fiber  
2 g
cholesterol 
29 mg
Servings 
8 (¾ cup ea.)
Ingredients 

2 tsp extra-virgin olive oil
1 Tbsp minced garlic
1 cup diced yellow onions
1 14.5-oz can diced tomatoes
3 cups low-sodium chicken stock
½ tsp dried oregano
Pinch chipotle powder
½ tsp ground cumin seed
1 tsp sea salt
½ tsp freshly ground black pepper
10 oz raw turkey breast meat, diced small
1 bay leaf
2 tsp chopped fresh cilantro
½ cup shredded Monterey Jack cheese
8 thin slices avocado

Instructions 
  1. In a large saucepan over medium heat, sauté garlic and onions in olive oil until onions are translucent. Add canned tomatoes with the juice, chicken stock, oregano, chipotle powder, cumin, salt, pepper, turkey and bay leaf and stir until well combined. Bring to a boil. Reduce to a simmer and cook for 20 to 30 minutes until turkey is tender.
  2. Top each ¾ cup serving with a pinch of cilantro, 1 tablespoon Monterey Jack cheese and 1 slice of avocado.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.