I gave this recipe 4 stars because I did not follow it exactly. I made a few changes, but it turned out great! It was a great way to use leftover turkey from Thanksgiving! I added 1 can of pinto beans, 1 can shoe peg corn. I sauteed the onion with 3 cloves of garlic in EVOO until tender, then I added the broth, beans, roma tomatoes, and corn. I used most of the canned whole tomatoes, but I pureed it before adding it to the soup. I added a little more than 1/2 tsp of cumin and I also added a little bit of chili powder to taste. I also used fresh cilantro as opposed to dried. I did not add the avocado. I served the soup with sour cream, shredded monterey jack and cheddar cheese, and tortilla chips to crumble on the top. I also made corn bread to serve with the soup. It was really yummy and it had quite a kick to it!
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I gave this recipe 4 stars because I did not follow it exactly. I made a few changes, but it...