Day 10: Slow Food Sunday: Southwestern Turkey Soup

Team Latham
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In celebration of November #TurkeyMonth, we’re sharing a few of our favorite recipes.

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Southwestern Turkey Soup

Ingredients

Ingredients:

  • 6 cups turkey OR chicken broth
  • 1 (14 ½ ounce) can crushed tomatoes
  • 1 (14 ½ ounce) can diced tomatoes
  • 3 cups cubed cooked turkey
  • 1 large onion chopped
  • 1/3 cup chopped cilantro
  • 1 (4 ounce) can chopped green chilies
  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon dried oregano leaves
  • 2 to 3 cups frozen whole kernel corn

Directions

Directions

  1.  Wash hands.
  2. In large Dutch oven combine all the ingredients except the frozen corn. Bring mixture to a boil. Reduce heat, cover and simmer for 1 hour.
  3. Stir in frozen corn and return mixture to a simmer. Simmer for 10 minutes or until the corn is tender.

Serve with: coarsely crushed tortilla chips and Mexican shredded cheese over soup.

Recipe Notes

Recipe from: Becke Dorenbush, Jewell, Iowa
Makes 10 servings.

Photo Credited to MyRecipes.com