Ingredients

Scale

2 teaspoons avocado oil
1 large yellow onion, peeled & chopped
2 – 4 cloves garlic, peeled & chopped
2 large carrots, peeled & chopped
1 bell pepper, seeded & chopped
1/2 cup flour (for gluten free, use tapioca flour)
1 – 2 quarts chicken or turkey broth (depending on how thick you want your soup)
2 medium garden tomatoes, peeled & chopped or 1 15-oz. can of chopped tomatoes
1 bay leaf
8 oz. Greek cream cheese (or Neufchatel)
1 cup sharp cheddar cheese
5 – 6 cups of cowboy caviar (recipe here)
About 2 cups cooked turkey or chicken, chopped
1 – 2 Tablespoons finely chopped hot pepper (jalapenos or other hot pepper)

For the top: corn chips, sharp cheddar cheese and fresh cilantro leaves

Instructions

In a soup pot, heat the avocado oil over medium heat. Add the onion and garlic and cook until the onion is soft. Add the carrot and bell pepper and saute for a few minutes longer. Sprinkle the flour over the veggies and stir until the veggies are coated with flour.
Stir in the chicken broth, tomatoes and bay leaf. Cook for about 10 – 15 minutes, stirring frequently, until the broth thickens.
Add the cream cheese in small chunks and the cheddar cheese. Cook and stir until the cheese is melted. Stir in the cowboy caviar and turkey meat and cook until hot. Remove the bay leaf.
Stir in the hot pepper to taste. Serve topped with chips, cheese and cilantro.

Notes

In lieu of cowboy caviar, add 2 cups cooked black beans, 2 cups sweet corn kernels, 1/2 cup chopped onion and 1/2 cup chopped mixed peppers.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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