Okay, who is tired of their Thanksgiving leftovers? Every year, I love to create a healthful, appetizing recipe with our leftover turkey. Turkey can be very boring, so what better way to spice it up than to go Mexican! The weather was a little cool on the day I created this, so it really hit the spot for our family. Both my husband and son wanted seconds, so this will definitely be a new staple in our recipe box.
This dish was really simple and quick. So if you have a busy day, you can whip this up in a jiff! You probably already have most of these ingredients in your kitchen. You can garnish this dish with avocado or add brown rice, to make it a heartier meal. Or even add a little tortillas for some crunch. I wanted to keep it clean, so for me, I nixed the tortillas. Please use organic ingredients, when possible.
1 1/2 pounds shredded turkey meat
1 medium onion, chopped
1 poblano pepper, seeded and chopped
2 cups plum tomatoes, chopped
1 cup Pomi brand strained tomatoes
1/2 cup shredded carrots
3 garlic cloves, minced
4 cups organic vegetable broth
1 10 oz package of frozen corn
1 Tbs. chili powder
2 tsp. cumin
1 tsp. sea salt
1 tsp. garlic powder
1 bay leaf
1/4 cup fresh chopped cilantro
1/2 Tbs. grape seed oil
Heat up a large pot on medium-high. Add 1/2 tablespoon of grape seed oil to the pot, then wait a minute and add onions and poblano pepper.
Saute a few minutes, then add the chopped tomatoes and garlic.
Let the mixture cook for a few more minutes then add the turkey, carrots and spices. Next, add the strained tomatoes and vegetable broth and mix well. Let it simmer for about 10 minutes, then turn down the heat to medium.
Add the package of frozen corn, and cilantro. Let the soup simmer for at least 20 more minutes. This is where the flavors start to marry. By now, your kitchen is smelling, oh so good!!! Mmmmmm….
Serve with avocado or brown rice. For an extra treat, crumble some tortillas on top.