Ingredients
* 1 1/2 cups shredded cooked turkey
* 4 cups vegetable broth
* 1 (28 ounce) can whole peeled tomatoes
* 1 (4 ounce) can chopped green chile peppers
* 2 roma (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 pepper to taste
* 1 avocado - peeled, pitted and diced
* 1/2 teaspoon dried cilantro
* 1 cup shredded Monterey Jack cheese
Directions
- In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
- Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.