Recipe: Posole Verde (Turkey Soup) (using cooked turkey)

POSOLE VERDE (TURKEY SOUP)

1 medium zucchini
1 cup frozen whole kernel corn
1 medium onion, chopped
1 tablespoon cooking oil
2 cans (14 1/2 oz. each) chicken broth
1/2 cup green salsa
2 cups cut-up cooked turkey, cut into bite-size pieces
ASSORTED TOPPINGS:
sour cream, sliced avocado, sliced green onion, chopped jalapenos

Quarter zucchini lengthwise and cut into 1/2-inch pieces. Set aside.

In a large saucepan, cook onion in hot oil until tender.

Stir in broth and salsa. Bring to a boil; stir in zucchini, corn, and turkey. Return to boil; reduce heat. Simmer, uncovered, about 5 minutes or until vegetables are tender.

Serve in bowls with toppings.

Servings: 4
Source: Newspaper Clipping