Nice 'n Lite

Southwest Turkey Soup

Southwest Turkey Soup

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3 tablespoons olive oil
2 cups chopped onion
2 cups chopped celery
1 green pepper, chopped
2 garlic cloves, minced
Salt and pepper
2 teaspoons chili powder
1 tablespoon ground cumin
6 to 8 cups chicken stock
1 can (14.5 ounces) diced tomatoes
2 cans (4 ounces each) diced green chilies
1 1/2 cups corn
2 to 3 cups cooked turkey, diced or shredded
1 can (15 ounces) black or pinto beans, rinsed and drained
Lime Wedges (optional)
Your favorite chili toppings like chopped cilantro, sour cream, shredded cheese, and diced avocado

Heat oil in large soup pan over medium heat. Add onion, celery, and peppers and cook a few minutes until they start to get soft. Stir in garlic and cook another 30 seconds stirring constantly. Season with a little salt and pepper, chili powder, and cumin. Stir in 6 cups chicken stock, tomatoes with juice and green chilies. Bring to a boil. Turn down heat a bit. Add turkey, corn, and beans and simmer for about 5 minutes. If soup needs more broth add more chicken stock. Ladle soup into bowls. Serve with your favorite chili toppings. Great with a little sour cream, shredded cheese, cilantro, diced avocados, and a squeeze of fresh lime juice on top.

I love to serve this with my Crispy Baked Tortilla Chips or my Big Batch of Homemade Cornbread.

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