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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Adapted from Better Homes and Gardens. I don't care for a lot of heat; recipe can be changed to taste. Ingredients:
2 tablespoons cooking oil |
1 cup salsa verde |
1 (48 ounce) carton chicken broth, reduced sodium |
1 carrot, sliced thinly |
3 teaspoons cumin |
1 teaspoon paprika |
1 teaspoon red pepper flakes |
1 celery rib, sliced |
1/2 bell pepper, sliced |
1/2 onion, sliced |
1 teaspoon garlic, minced |
2 cups cooked turkey, cubed |
1 (15 1/2 ounce) can white kidney beans, rinsed and drained |
Directions:
1. Add Olive Oil to pot and heat.
2. Add celery, onion, garlic, and pepper.
3. Saute until Al Dente.
4. Add cumin, paprika, red pepper flakes and salsa verde.
5. Mix together while heating to allow flavors to blend.
6. Add cooked turkey and beans.
7. Once heated; add reduced sodium chicken broth.
8. Bring to a boil.
9. If desired, serve soup with cilantro, sour cream, fresh squeezed lime juice, and tortilla strips.
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