TURKEY SOUP WITH ROOT VEGETABLES
Ingredients:

5-6 cups turkey or chicken broth

2 cups cubed cooked turkey

2 tbsps olive oil

1 small onion, finely chopped (approx 1 cup)

2 cloves garlic, finely minced

1 sweet potato, peeled and chopped

2 carrots, peeled and chopped

1 tsp chili powder

Salt and pepper to taste

1 tsp each of dried ground cumin, oregano & thyme or 1 tbsp each of fresh

1 can (4oz) diced mild green chilies

398ml tin crushed tomatoes

2 cups corn kernels, fresh or frozen thawed

1/4 cup each of parsley and cilantro

Topping:  Grated Monterey Jack Cheese and Broken Tortilla chips

Directions:

In a large stockpot over medium heat, warm the oil, add the onion and garlic and sauté until tender, about 5 minutes. Add Chile powder, salt, pepper, cumin, oregano and chilies and mix well, Add broth, tomatoes, sweet potatoes, carrots and bring to a boil. Reduce to medium low and simmer uncovered until tender, about 15-20 minutes. Add turkey, corn, cilantro and parsley and simmer until heated and flavours are blended, about 15 minutes. Ladle into bowls and top with broken tortilla chips and grated Monterey jack cheese.

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