SOUTHWESTERN TURKEY SOUP

SOUTHWESTERN TURKEY SOUP image

Yield 4

Number Of Ingredients 23

Ingredients

Ingredients
2 teaspoons olive oil
1 cup chopped onion
1 cup chopped green bell pepper
3 garlic cloves, minced
1 serrano chile, minced
2 tablespoons all-purpose flour
1 pound turkey tenderloin, cut into bite-sized pieces
2 tablespoons no-salt-added tomato paste
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
4 cups fat-free, less-sodium chicken broth
2 bay leaves
1 (14.5-ounce) can diced tomatoes, drained
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 (11-ounce) can no-salt-added whole-kernel corn, drained
2 tablespoons chopped fresh cilantro
2 cups crushed baked tortilla chips (about 4 ounces)
1 cup diced peeled avocado
8 lime wedges

Steps:

Preparation Heat olive oil in a Dutch oven over medium-high heat. Add onion, bell pepper, garlic, and serrano to pan; sauté 5 minutes or until tender. Place flour in a shallow bowl; dredge turkey in flour. Add turkey to pan; sauté 5 minutes or until browned on all sides. Add tomato paste and next 4 ingredients (through salt), stirring to coat. Add broth and next 5 ingredients (through corn); bring to a boil. Reduce heat to medium, and cook 15 minutes. Remove from heat; discard bay leaves. Stir in cilantro. Top with tortilla chips and avocado; serve with lime wedges. Yield 8 servings (serving size: about 1 1/3 cups soup, 1/4 cup chips, 2 tablespoons avocado, and 1 lime wedge) Nutritional Information CALORIES 287(26% from fat); FAT 8.2g (sat 1.2g,mono 3.8g,poly 1.5g); PROTEIN 21.8g; CHOLESTEROL 23mg; CALCIUM 80mg; SODIUM 654mg; FIBER 7.9g; IRON 3mg; CARBOHYDRATE 37.4g Robin Miller , Cooking Light, NOVEMBER 2007

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