Ancho Turkey Soup with Avocado Crema
Prep time: Cook time: Makes: 6 to 8 servings
- 1 boneless skinless turkey breast (about 1 1/4 lb/600 g), cubed
- 5 tbsp (75 mL) chopped fresh cilantro, divided
- 2 tsp (10 mL) ancho chili powder
- 1/2 tsp (2 mL) ground cumin
- 1/4 tsp (1 mL) salt
- 1 tbsp (15 mL) canola oil
- 3 cups (750 mL) turkey or vegetable broth
- 1 can (19 oz/540 mL) petite cut stewed tomatoes
- 1 onion, chopped
- 1 red bell pepper, diced
- 1 cup (250 mL) corn kernals
- 1 large whole wheat tortilla
Avocado Crema:
- 1 avocado
- 3/4 cup (175 mL) sour cream or 0% plain Greek yogurt
- 1 tbsp (15 mL) lime juice
- 1/4 tsp (1 mL) salt
- Pinch pepper
Avocado Crema: In a food processor, puree avocado, sour cream, lime juice, salt and pepper until smooth. Scrape into a bowl; cover and refrigerate until ready to use.
In a large bowl toss together turkey with 2 tbsp (30 mL) of the cilantro, chili powder, cumin and salt.
Heat oil in nonstick skillet over medium high heat and brown turkey. Place turkey in slow cooker. Stir in broth, tomatoes, onion and pepper. Cover and cook on Low for 6 hours or High for 3 hours.
Uncover and stir in corn and remaining cilantro; cook for 10 minutes to heat through.
Meanwhile, cut tortilla in half and into thin strips. Spray lightly with cooking spray and spread onto small baking sheet. Toast in 400 F (200 C) oven for about 5 minutes or until golden and crisp.
Ladle soup into bowls and top with dollop of avocado crema and sprinkle with tortilla strips to serve.
