I just couldn't face traditional turkey soup so I made this up and it was light and very good! I made turkey stock from the Thanksgiving day turkey and left over turkey, but that's not necessary.

Ingredients

6 serv.

turkey stock↗8 cups
cooked turkey, shredded↗2 cups
tomato sauce↗1 ounce
rotel2 ounce
diced tomatoes1 ounce
garlic cloves, minced↗2
serrano chilies, sliced small↗2
onion, diced small↗1
cilantro, roughly chopped↗1 cup
cayenne↗1⁄4 teaspoon
cumin↗1 teaspoon
lime juice↗1 tablespoon
salt↗1⁄2 teaspoon
pepper↗1⁄2 teaspoon

Step-by-step instructions

1
In a large stockpot, combine stock, turkey, tomato sauce, rotel and tomatoes. Heat until simmering.
2
Add chopped onion, serrano, cilantro, lime juice and all spices.
3
Simmer for an hour until onion is tender.
4
This was mildly spiced for us, but if you are sensitive to heat, elimiate the serrano and the rotel.

Source: food.com

Original recipe ↗

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