| Tex Mex Turkey Soup
One 16 ounce bag of frozen vegetables and pasta in cheddar sauce
1 1/2 cup of water
1 large clove garlic, finely chopped
One 14 ounce can of Mexican style stewed tomatoes
1/2 teaspoon of ground cumin
1 1/2 cup of cooked turkey
1 cup of shredded Monterey cheese |
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Combine vegetables, water, and garlic in microwave safe casserole dish with lid. Cover and cook on high for 4 minutes, stirring once. Stir in strewed tomatoes and cumin. Cover and microwave on high 6 minutes, stirring once or until soup boils. Stir in turkey. Cover and microwave on high for 2 minutes or until turkey is heated through. Pour into bowls and top with shredded cheese. |
