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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A family favorite soup recipe from Cooking Light. This freezes (up to 3 mos.) and reheats well. Serve with crushed tortilla chips and diced avocado on top. This reciped can be made using leftover diced roasted turkey breast. Ingredients:
2 teaspoons olive oil |
1 cup chopped onion |
1 cup chopped green bell pepper |
3 garlic cloves, minced |
2 tablespoons all-purpose flour |
1 lb turkey breast tenderloin, cut into bite-sized pieces |
2 tablespoons no-added-salt tomato paste |
1 teaspoon chili powder |
1 teaspoon ground cumin |
1/4 teaspoon fresh ground black pepper |
1/8 teaspoon salt |
4 cups reduced-sodium fat-free chicken broth |
1 bay leaf |
1 (14 1/2 ounce) can diced tomatoes |
1 (15 ounce) can pinto beans, rinsed and drained |
1 (15 ounce) can black beans, rinsed and drained |
1 (11 ounce) can no-salt-added corn, drained |
2 tablespoons chopped fresh cilantro (or 2 teaspoons dried cilantro) |
Directions:
1. Heat oil in a Dutch oven over medium-high heat.
2. Add onion, bell pepper and garlic to pan.
3. Saute 5 minutes or until tender.
4. Place flour in a shallow bowl, dredge turkey.
5. Add turkey to pan, saute 5 minutes or until browned on all sides.
6. Add tomato paste and next 4 ingredients (through salt), stirring to coat.
7. Add broth and next 5 ingredients (through corn), bring to a boil.
8. Reduce heat to medium, and cook 15 minutes.
9. Remove from heat, discard bay leaf.
10. Stir in cilantro. Top with tortilla chips and avocado.
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