Mexican Turkey Lime Soup

Adapted from Mucho Gusto

I saw this recipe on PInterest and thought it would be a great way to use my leftover turkey from Thanksgiving!

Ingredients:

• 2 Tbs extra-virgin olive oil
• 1 onion, finely chopped
• 6 cloves garlic, thinly sliced
• 1 lb turkey, cut into ½ inch pieces
• 2 Tbs adobo sauce
• 6 cups chicken broth
• ½ cup chopped fresh cilantro
• 6 roma tomatoes, diced
• Juice of 2 limes
• Salt and pepper
• 1 hass avocado, thinly sliced lengthwise into 12 pieces
• Crushed tortilla chips

Directions:

• In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro, tomatoes and lime juice; season with salt and pepper.
• Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips.