Mexican Turkey Soup

Ingredients and Weight:

• 1 boneless, skinless turkey breast (4-5 pounds)
• 1 onion, chopped (1 cup)
• 2 celery ribs, chopped (1 cup)
• 2 carrots, chopped (1 cup)
• 3 cloves garlic, minced (1 tablespoon)
• 1 (4-ounce) can of diced green chiles
• 1 (15-ounce) can of black beans, rinsed and drained
• 1 (15-ounce) can of corn, drained
• 1 (10.75-ounce) can of tomato with green chiles, undrained
• 6 cups chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Sour cream and chopped cilantro for garnish (optional)

Preparation Time:

30 minutes

Cooking Time:

1 hour

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Place the turkey breast in a large Dutch oven or pot. Add the onion, celery, carrots, garlic, green chiles, black beans, corn, tomatoes with green chiles, chicken broth, oregano, salt, and pepper.
2. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer for 1 hour, or until the turkey is cooked through and the vegetables are tender.
3. Remove the turkey breast from the pot and shred the meat.
4. Return the shredded turkey to the pot and heat through for 5-10 minutes, or until warmed through.
5. Garnish with sour cream and cilantro, if desired.

Nutritional Information:

(Per serving) * Calories: 350 * Fat: 10 grams (5 grams saturated) * Cholesterol: 75 milligrams * Sodium: 600 milligrams * Carbohydrates: 40 grams (5 grams dietary fiber) * Protein: 30 grams

Dish Characteristics:

• Savory and flavorful
• Warm and comforting
• Filled with fresh vegetables and beans
• Suitable for all ages and tastes

User Comments:

• "This soup is absolutely delicious! It's packed with flavor and very satisfying."
• "I love the blend of Mexican spices and the healthy ingredients."
• "It's a perfect meal for a cold night or a quick and easy weeknight dinner."
• "I especially appreciate the use of shredded turkey instead of ground turkey, as it adds a more elegant touch."
• "I would definitely recommend this soup to anyone looking for a creative and tasty Turkish dish."

Special Precautions and Tips:

• Use low-sodium chicken broth to reduce the sodium content.
• For a spicier soup, add additional green chiles or cayenne pepper to taste.
• If you don't have a Dutch oven, you can use a large stockpot or roasting pan.
• Let the soup cool slightly before shredding the turkey to prevent overcooking the meat.