Ground turkey was the only defrosted meat I had in my fridge and I didn’t want to make the same old thing. I had everything needed to make this hearty and delicious soup, plus it came together in under an hour. It makes quite a bit but don’t worry, it’s even tastier the next day!
2 lbs lean Ground Turkey
2 cups Bell Pepper; cored & chopped
1 cup Onion; chopped
4 cloves Garlic; minced
1 Tablespoon Chipotle Powder
1 teaspoon Chili Powder
1 Tablespoon Garlic Powder
1 teaspoon Cumin
27 oz. canned Peeled Tomatoes
1 Bay Leaf
1 Tablespoon Mexican Oregano
1 quart Beef Broth
Salt and Pepper to taste
4 cups Wild Rice; cooked
- Heat a large dutch oven over medium-high heat. Brown the turkey until cooked through, then drain and add the onions and peppers.
- Continue to cook until the vegetables are tender before adding the garlic, tomatoes, herbs and spices.
- Pour in the broth and bring to a boil. Reduce heat to simmer, cover and let cook for 30 minutes.
- Remove the bay leaf and add the rice just before serving.
- Enjoy!
Looking for a side dish? Try one of theses!
Ash's In The Kitchen 