Ingredients:
- 2 cups shredded cooked turkey
- 4 cups turkey broth
- 2 -14 oz. cans Rotel
- 2 roma (plum) tomatoes, chopped
- 1 large onion, chopped
- 4 cloves garlic, crushed
- 1 jalapeño pepper, seeded and chopped
- lime juice and zest from one lime
- 3/4 teaspoon cayenne pepper
- 3/4 teaspoon ground cumin
- salt and pepper to taste
- 2 ripe avocados - peeled, pitted and diced
- 1/2 cup fresh cilantro, chopped
- 16 ounces cooked black beans
- 16 ounces corn (frozen or fresh)
- 1 cup shredded Monterey Jack cheese
- Optional: sour cream
Directions:
Sauté onion, garlic and jalapeño pepper in olive oil until soft and fragrant. Add broth, seasonings, canned and fresh tomatoes, black beans and chopped turkey. Simmer on low for 1.5 hours. Add corn, avocado, cilantro, and cheese and simmer approximately 30 mins. Serve with broken tortilla chips and sour cream in bowls.