About this recipe:An interesting and spicy solution to the leftover turkey dilemma on Boxing Day. Leftover turkey is cooked with tomatoes and green chillies, spiced with cayenne and cumin and finished off with fresh avocado and coriander for a zesty, unique soup.
200g (7 oz) shredded cooked turkey
1L (1 3/4 pints) vegetable or chicken stock
2 (400g) tins whole plum tomatoes
2 green chillies, chopped
2 plum tomatoes, chopped
1 onion, chopped
2 cloves garlic, crushed
1 tablespoon lime juice
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
salt and freshly ground black pepper to taste
1 avocado - peeled, stone removed and diced
handful chopped fresh coriander
100g (4 oz) grated Cheddar cheese
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Method Prep:15min › Cook:30min › Ready in:45min
In a large pot over medium heat, combine turkey, stock, tinned tomatoes, green chillies, fresh tomatoes, onion, garlic and lime juice. Season with cayenne, cumin, salt and pepper. Bring to the boil, then reduce heat and simmer 15 to 20 minutes.
Stir in avocado and coriander, and simmer 15 minutes, until slightly thickened. Spoon into serving bowls, and top with grated cheese.
I've been using this recipe since Xmas 2011 and it is always very tasty whatever leftover veg I use. Usually do half the quantity but without the tinned tomatoes as we are not keen and sometimes I make it into a curry when I don't use cayenne, but do add 1/4 teaspoons of paprika, garam masala, chilli powder and medium strength curry powder and have rice with it. Great recipe, thanks so much. - 27 Dec 2014