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Ingredients

• 1 1/2 cups shredded cooked turkey
• 4 cups vegetable broth
• 1 (28-ounce) can whole peeled tomatoes
• 1 (4-ounce) can chopped green chile peppers
• 2 Roma (plum) tomatoes, chopped
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 tablespoon lime juice
• ½ teaspoon cayenne pepper
• ½ teaspoon ground cumin
• salt and pepper to taste
• 1 avocado - peeled, pitted and diced
• ½ teaspoon dried cilantro
• 1 cup shredded Monterey Jack cheese