Southwest Turkey Soup
Ingredients:
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
Directions:
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.
Notes:
I love to serve this with my Crispy Baked Tortilla Chips or my Big Batch of Homemade Cornbread.
