This soup is a great throw together of things I always keep handy in my kitchen. Cooked protein (turkey breast here but you could use chicken), some veggies, fresh salsa, and roasted sweet potatoes. It makes a great week night meal.
And if you don’t have these things on hand, grab a rotisserie chicken, organic free range stock, container of fresh salsa, and precut veggies and you have a quick, easy soup with zero prep.
My middle son is a huge fan, and pretty much can’t get enough. He has quite the grown up palate, and loves the spices. Today we made this together, and he was head chef. I pretty much laid out what was going in, and he cooked it. If my 6 year old can do it, you can!
Fiesta Turkey Soup
4 cups chicken stock
2 cups salsa (preferably a fresh one)
2 cups diced cooked chicken or turkey
1 cup cooked sweet potato cubes (I roast in the oven at 400 for 45 mins but you could do 10 mins in the microwave to save time)
2 cups sliced raw carrots
1 cup zucchini in 1/2 inch chunks
1 cup chopped baby spinach
2 tsp minced garlic
1/4 cup chopped fresh cilantro
2 tsp lime juice
2 T taco seasoning I make this one
Combine stock, carrots, garlic, lime juice, salsa, and taco seasoning in a large stock pot.
Bring up to a boil, then reduce to medium, cover, and cook until carrots are tender (around 20 mins).
Add zucchini, spinach, chicken, and cilantro and cook another 5-8 mins until zucchini is tender.
Top with chopped cilantro and avocado.