We have a new favorite dish for Fall in the McDaniel household! This Southwest Turkey Soup is perfect for cool days and chilly nights. Not only is it super tasty, it was SO EASY! Which is very helpful as we are in the last few weeks of waiting on McBaby.
And did I mention that it qualifies as a clean meal?! That's right! As long as you use compliant salsa (one without sugar and preservatives) this dish is totally clean. I didn't check my salsa, it may have had sugar in it, but a 38 week pregnant woman just uses what she's got. We will definitely be using this after baby comes to help get back on the right track of eating.
I paired it with Matthew's favorite corn tortillas, but you could do cornbread, tortilla chips, or those crunchy tortilla strips you put on top of salads. It would be good with nothing added too! Super grateful to the lady over at Melanie Mitro for this recipe! I will definitely be looking into making more of her healthy dinners.
- 1lb Ground Turkey
- 2 cans Kidney Beans, drained and rinsed
- 2 cans (or the equivalent in ounces) Chicken Broth
- 2 cups Frozen Corn
- 1 cup Salsa
- 1 can Chopped Green Chiles
- 1 tbsp Olive Oil
- 1 tbsp Chili Powder
- Add the Olive Oil to a pan (or directly to your dutch oven) and brown the turkey in it. I added my Chili Powder while the turkey was cooking. You can do that or add it in later to the soup.
- While the turkey is browning, add the rest of the ingredients to your dutch oven or pot and turn on low heat.
- When turkey is done, add it to your pot and bring to a boil. Cover and let it simmer for 10 minutes.
- Now add your favorite toppings and enjoy!