HEARTY SOUTHWESTERN CHICKEN /TURKEY CHILI SOUP

Hearty Southwestern Chicken /Turkey Chili Soup image

Provided by Robin Shafer

Time 2h20m

Number Of Ingredients 19

3 lb ground chicken or turkey
2 Tbsp vegetable oil
8 stalk(s) celery ribs (finely chopped or put in food processor)
2 large yellow onions (finely chopped or put in food processor)
3 tsp garlic minced
2 can(s) diced tomatoes (14.5 oz)
1 can(s) optional green chilies, mild (7oz) (finely chopped or put in food processor)
2 can(s) chicken broth (14.5 oz)
1 can(s) black beans (drained)
1 can(s) white kidney beans
1 can(s) white navy beans
1 tsp dried oregano
3/4 tsp cumin powder
1/4 tsp chili powder
1 1/2 Tbsp salt
1/4 tsp black pepper
1 Tbsp fresh or dried parsley chopped fine
1 pinch cyan pepper powder (optional)
1 pinch handful of shredded monterray jack cheese or mexican blend for top of soup

Steps:

1. Heat a large stockpot and once heated add oil (to prevent sticking) or use a non stick pot. Saute Onions and Celery in oil till slightly tender. Add Chicken or Turkey and cook until no longer pink breaking up with large spoon into loose ground meat pieces. (Do not add cyan pepper or chili's if you do not like the hot and spicy version. )
2. When meat is cooked add all other ingredients and spices except the beans. Cover with lid on medium heat.
3. Cook on low to Medium Heat simmering until vegetables are fully cooked and tender. Add undrained Kidney And Navy Beans. Drain and Add Black beans and cook on low until thoroughly heated. Add salt to taste.
4. Top Soup with Cheese and serve with side of tortilla chips or salad