Sunday, November 24, 2013

Sunday Soup- Spicy Turkey & Vegetable Soup

Sven the II has provided us with amazing 6 meals. I cannot reiterate it enough, smoked turkey is a gourmet savvy friend! One meal was so good, I've made it twice in the last week. That doesn't happen much when you have a food blog. So, I can't wait to share tomorrow's recipe. Given it is Sunday and this will be the last of the Sunday Soups for November, however, I have to share this spicy, veggie packed meal in a bowl with you. Don't be sad about the end to Sunday Soups! I've got another great Sunday series starting next month that I am so excited about!

For the last of the Sunday Soup 2013 series, I leave you with this Spicy Turkey and Vegetable Soup. I normally do not like to use poultry in tomato based recipes because it does not stand up to tomato's acidity. Smoked turkey and tomato based recipes work amazingly well due to turkey's rich flavors. If you do not have smoked turkey, but a ton of leftover Thanksgiving turkey, no problems! The smoked paprika will add plenty of the smoky flavor that works so incredibly well with the tomato. Adapted from Weight Watcher's zero point vegetable soup, I've amped up the flavors and added some unique spices and more tomato goodness with a can of tomato paste. This soup clocks in at about 3 points per 1 1/2 cups serving, but will not leave you starving. It is amazing and tastes even better the next day!

Spicy Turkey and Vegetable Soup
inspired by Weight Watcher's Zero Point Vegetable Soup
Makes 6 1 1/2 cup servings, 3 points per serving

4 cups fat-free, gluten-free reduced sodium chicken broth
2 cups water
1 can no salt added diced tomatoes
1 small can tomato paste
1 small can salsa Verde
1 cup leftover smoked or cooked turkey, shredded
1 small yellow or white onion, thinly sliced
2 cloves garlic, minced
1 jalapeno, seeded and finely diced
1/2 cup celery, finely chopped
1/2 cup carrot, finely chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1/4 cup cilantro
1 avocado, chopped

In a slow cooker, stir together the chicken broth, water, diced tomatoes, tomato paste, salsa Verde, turkey, onion, garlic, jalapeno, celery, carrot, cumin, chili powder, and smoked paprika. Set your slow cooker on low. Cook for 4 hours. Top with cilantro and avocado before serving.

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