Well Thanksgiving is over and there is another holiday coming up. There is one dilemma. What do you do with the  leftover turkey. In the winter months turkey soup is always a favorite recipe.  Try the Spicey Turkey. The dilemma is solved

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Spicey Turkey Soup

.Serves 8

This soup has the perfect balance between spicy, savory and herbal flavors. Adding the Monterey jack cheese and avocado adds creaminess. Easy soup to prepare and great idea for turkey leftovers.


1 tablespoon extra virgin olive oil 
4 cloves garlic, chopped 
1 1/2 cups chopped onion 
1 (28-ounce) can diced tomatoes, with their liquid 
4 cups low-sodium, gluten-free chicken broth 
1 teaspoon dried oregano 
1/4 teaspoon ground chipotle or cayenne pepper 
1/2 teaspoon ground cumin 
1/2 teaspoon black pepper 
1 bay leaf 
3 cups shredded cooked turkey meat (white and dark) 
1 small bag white corn chips 
1 bunch cilantro, chopped 
1 cup shredded Monterey jack cheese 
2 avocados, sliced 
2 limes, cut into wedges


Heat oil in a large pot over medium heat. Add garlic and onions. Cook, stirring often, 8 to 10 minutes, until onions are translucent. Stir in tomatoes, broth, oregano, ground chipotle pepper, cumin, black pepper, bay leaf and turkey. Bring to a boil, then reduce to a gentle simmer. Simmer 15 minutes to allow flavors to meld. 

To serve, break corn chips (about 5 or 6 per serving) into bite-size pieces and place in bowls. Ladle soup over chips. Sprinkle with cilantro and cheese. Garnish with avocado slices and lime wedges.


Per serving (about 13oz/374g-wt.): 430 calories (200 from fat), 22g total fat, 6g saturated fat, 55mg cholesterol, 390mg sodium, 34g total carbohydrate (5g dietary fiber, 6g sugar), 24g protein

Cranberry Relish


Makes 2 cups

2 cups fresh or defrosted frozen cranberries

1/4 cup diced red onion

1 large jalapeno pepper, seeded and finely chopped

2 tablespoons fresh lime juice

2 blood oranges, or navel oranges, peeled, sectioned, and cut into 1/4-inch pieces, juices reserved

2 teaspoons freshly grated ginger

1/2 cup sugar

2 stalks celery, peeled to remove strings, cut in 1/4-inch dice

1/4 cup fresh mint leaves, coarsely chopped

1/4 cup pecans, toasted, broken in pieces


Place cranberries in food processor, and pulse to chop coarsely, about five pulses. Transfer to a medium bowl.

Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans, and toss to combine.