Southwest Turkey Soup
Ingredients
- Olive oil
- 1.5 cups chopped onion
- 2 stalks celery chopped
- 7 oz can mild fire roasted diced green chiles
- 4 oz can hot diced jalapeños
- 2 tablespoon minced garlic
- 8-10 cups turkey or chicken broth
- 1 can corn drained
- 1 can black beans drained
- 1 can Great Northern beans drained
- 1 can kidney beans drained
- 1 14.5 oz can fire roasted diced tomatoes
- 3 cups chopped cooked turkey
- 1 teaspoon cumin
- sea salt to taste
- black pepper to taste
- Juice of ½ a lime
- Shredded cheese, tortilla chips, and diced avocado to top (optional, but highly recommended)
Instructions
- Saute onion and celery in olive oil in a large Dutch oven or soup pot over medium heat until soft.
- Add garlic and cook about 30-60 seconds more, or until browned.
- Reduce heat to medium low.
- Stir in chiles and jalapeños, then stir in all other ingredients except lime juice.
- Simmer over medium-low heat for about an hour until flavors are well blended, then squeeze in the lime juice.
- Stir soup, remove from heat, and serve with tortilla chips, shredded cheese, and diced avocado.