Leftover turkey is not just for sandwiches! This hearty soup recipe is full of shredded turkey and vegetables and the tasty toppings--cilantro, avocado and queso fresco--are what may just have you coming back for that second dish. Queso fresco is a mild Mexican cheese with a crumbly texture, similar to that of feta or farmer's cheese. Look for it at Hispanic food markets or larger grocery stores.

Source: Diabetic Living Magazine


Recipe Summary

50 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • In a dry medium skillet, combine onion slices and unpeeled garlic cloves; cook and stir for 3 to 5 minutes or until edges are brown. Chop onion; peel and slice garlic cloves.

  • In a 4-quart Dutch oven, heat oil over medium-high heat. Add chopped onion, sliced garlic and chipotle peppers. Cook and stir for 3 minutes. Add carrots. Cook and stir for 3 minutes more.

  • Add broth, tomatoes and salt. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Add turkey, zucchini and chopped cilantro; cover and cook for 5 minutes more.

  • Serve with queso fresco, avocado, lime wedges and cilantro sprigs.


Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

1 2/3 cup
229 calories; protein 27.3g; carbohydrates 12.2g; dietary fiber 4.3g; sugars 4.8g; fat 8.1g; saturated fat 1.5g; cholesterol 65mg; vitamin a iu 3225.2IU; vitamin c 22.9mg; folate 49.5mcg; calcium 59.7mg; iron 1.8mg; magnesium 49.7mg; potassium 725.7mg; sodium 608.5mg.

3 1/2 lean protein, 1 1/2 fat, 1 1/2 vegetable