This is my first week for participating in the Sunday Slow Soupers. For those of you who may be new to my blog, we are a group from Slow Trav Website who began as Sunday Slow Bakers, then turned into Sunday Slow Scoopers. We started out with an Italian dessert cookbook, then moved onto ice cream. As Sunday Slow Soupers, we now are making a soup each week, and we’ll post our results on our blogs on Sunday. Instead of using a cookbook this time, each member is submitting a recipe that we’ll try.
The first week’s selection was Porcini Mushroom and Chestnut Soup. I couldn’t find chestnuts here, so decided to skip the first week.
This week the selection is Mexican Turkey Soup, chosen by Jerry of Jerry’s Thoughts, Musings, and Rants. He thoughtfully chose a soup that would use leftover turkey we had from Thanksgiving. Very nice of him considering he lives in Canada and already celebrated his Thanksgiving I believe it was last month.

I really liked this soup. It’s a little different considering that you roast the corn and tomatoes before adding them to the soup. I didn’t have fresh corn, so I used frozen. I also put it in the oven under a low broiler to char it slightly instead of doing it on the stove. I did the same with the tomatoes, and used a combination of cherry tomatoes and roma tomatoes that I already had.
The only complaint I have about this soup is it makes such a small quantity! It said it makes 4 servings, but my husband and I had two bowls each and it’s now all gone.

Mexican Turkey Soup Serves 4
1-1/2 cups fresh corn niblets (frozen will work but thaw first)
1 pint cherry tomatoes
1 tsp vegetable oil
1/2 cup chopped green onions, white and light-green parts only; reserve dark-green ends to garnish
2 tsp minced garlic
1 tsp finely chopped, canned chipotle peppers
4 cups chicken stock (or if you have time, try making your own turkey stock)
3/4 cups shredded, cooked turkey
1 ripe avocado
2 limes
2 tbsp mayonnaise
2 tbsp finely chopped, fresh cilantro
Instructions
In a large pot, dry-roast corn over high heat until lightly charred. Set aside in a small bowl. Repeat process with tomatoes.
Using same pot, saute onion, garlic and chipotle peppers in vegetable oil over medium heat. Add turkey and stock and bring almost to a boil then reduce heat to simmer.
Roughly chop tomatoes and add (with juices) to pot along with corn. Season with salt and pepper.
In a small bowl, mash avocado with a fork. Mix in juice from 1/2 of one lime and mayonnaise. Stir in chopped cilantro and season with salt and pepper.
Serve soup topped with avocado cream, finely chopped dark-green onions and a wedge of lime.
Nutritional information
Nutrients per serving: 273 calories, 17 g fat, 17 g protein, 16 g carbohydrates, 2 g fibre.