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Turkey Chili Soup

Chili Soup in green bowl, garnished with sour cream, avocado and cilantro
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This hearty spicy soup is loaded with chunks of fire roasted tomato, beans and your favorite ground meat.  Boasting big chili flavor and low in calories, this healthy recipe is quick and easy to make.

Ingredients

Units Scale
  • 2 1/2 teaspoons Olive Oil
  • 2 pounds (32 oz.) Turkey Breast or 2 pounds of your favorite ground meat
  • 1 teaspoon Kosher Salt
  • 1 1/2 teaspoons Southwest Seasoning
  • 2 cups Onion, diced
  • 1/2 cup Red Bell Pepper, Diced (Optional)
  • 1/2 cup Ortega Chilies, diced or Mild Hatch Chilies, diced
  • 1 Jalapeño (about 3 Tablespoons), minced
  • 1 Tablespoon Garlic, Minced or Pressed or 1 Tablespoon Roasted Garlic
  • 2 Tablespoons plus 1 teaspoon Chili Powder
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • Pinch of Dried Oregano
  • Pinch Cayenne Pepper
  • 1teaspoon Kosher Salt
  • 1 (28 oz) Can Fire Roasted Tomatoes, diced
  • 1 (28 oz) Can Crushed Tomatoes
  • 1 (15oz) Can Tomato Sauce
  • 4 cups Chicken Broth
  • 3 1/2cups Pinto Beans (40 oz can), rinsed and drained
  • 1 can (15 oz) Kidney Beans, rinsed and drained

Garnish With:

  • Sour Cream
  • Shredded Cheddar Cheese
  • Chopped Tomatoes and or Diced Red Onion
  • Sliced Avocado

Instructions

  1. Heat 2 teaspoons of olive oil in a large Dutch Oven over medium-low heat and add turkey meat. Season turkey meat with 1 teaspoon Kosher salt and 1 1/2 teaspoons Southwest Seasoning and brown meat until cooked through. Remove cooked meat from pan and strain off liquid. 
  2. Add remaining 1/2 teaspoon of olive oil and heat until just shimmering.  Add onions and sauté until softened and slightly browned.   (Covering the pot will help to cook the onion without the addition of more oil.  But keep a watchful eye, so that it doesn’t burn. ) Once the onions have become translucent and begin to brown slightly, add the bell pepper and or Ortega chilies, jalapeño and garlic.  Cook for an additional 2-3 minutes until the peppers begin to soften.
  3. Add the chili powder, cumin, coriander, oregano and cayenne; cook, stirring constantly for two minutes.  If the mixture seems too dry, add a splash of chicken broth to help loosen it up and keep it from burning and sticking to the pan. 
  4. Add the fire roasted tomatoes, crushed tomatoes, tomato sauce, and chicken stock.  Increase heat to medium and add the beans. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
  5. Add turkey back to the pot and continue to cook at a simmer uncovered for another 8 minutes.  Stir occasionally adding additional water or stock if needed.  
  6. Salt to taste (about 1 teaspoon kosher salt) and serve.
  7. Garnish with condiments as desired.

 

Notes

Weight Watcher Smart Points- 2 cup serving is 1 point. 

There are no additional points for the onion or chopped tomato toppings.  But if you choose to add sour cream, avocado or shredded cheese you will need to add the points value for each item.

Nutrition

Find it online: https://www.miascucina.com/quick-and-easy-chili-soup/

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