Southwestern Turkey Soup

After reading the reviews, made to recipe except subbed an undrained can of diced tomatoes with chiles & added about 2 cups more broth. This gave a soup-ier result, which we liked. This was good.

Yum! I used a shredded rotisserie chicken to make the texture more consistent; I thought the chunks of turkey tenderloin would be odd, as one other reviewer mentioned. It was great with some sour cream and cheese on top (although not as 'light'). It was thicker than I expected given the reviews; mine was the consistency of salsa (in a good way).

I added a full can of tomato paste, a can of Rotella tomatoes and chilies undrained (for the can of diced tomatoes) and three Roma tomatoes chopped. We love this!

Excellent. My chgs on hand: poblanos for seranos, 2 diced chipoltes in sauce, mexican diced tomatoes and juice, stock made from turkey carcass and leftover meat, omit corn, tortillas and avocado, but served with wild brown rice on second day.

We really enjoyed the soup. I made per recipe, with the following exceptions. I subbed half the bell pepper with poblano pepper because I really like the flavor. Cut the amount of serrano chile in half to keep the heat in check. I used leftover turkey, so simply added it at the end. I used turkey stock made from Thanksgiving turkey carcass. I will definitely cook this again. Delicious!

We LOVED this....especially since we both had colds; it was very comforting. I made it per specs but I did use about SIX cups of extra rich TURKEY broth I had in the freezer and a chipotle pepper for some extra spice. Otherwise everything else was the same including the avocado and the chips (which I baked out of corn tortillas). It's a keeper!