Turkey-Pinto Bean Soup With Nacho Garnish |
|
 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 10 |
|
Recipe is from the Seattle Times. Ingredients:
2 tablespoons oil |
1 medium onion, peeled and finely chopped |
2 medium cloves garlic, peeled and minced |
1 large red bell pepper, seeded and finely diced |
2 medium carrots, peeled and finely diced |
2 ribs celery, finely diced |
1 (28 ounce) can peeled and diced tomatoes, undrained |
1 (4 ounce) can diced green chilies |
6 cups turkey or 6 cups low-sodium chicken broth |
2 (15 ounce) cans pinto beans, drained, rinsed and drained again |
4 cups diced cooked turkey meat |
1 cup cooked rice |
1/2 teaspoon ground cumin |
1 teaspoon dried oregano, crushed |
1/4 teaspoon cayenne pepper |
1/2 teaspoon salt |
2 1/2 cups corn tortilla chips |
1 cup coarsely grated pepper jack cheese |
Directions:
1. To prepare the soup: In a large pot, heat oil over medium heat. Add onion, garlic, red pepper, carrots and celery. Sauté 10 minutes.
2. Stir in undrained tomatoes, chilies and broth. Bring to a boil, reduce the heat and simmer 10 minutes.
3. Stir in the pinto beans, cooked turkey meat, rice, cumin, oregano, cayenne and salt. Simmer 15 minutes.
4. To prepare the nachos: Spread the tortilla chips on a baking sheet and sprinkle with the cheese. Place on the top rack of the oven and broil until bubbly. Garnish each serving of soup with a few nachos and serve the remaining on the side.
|
|