Updated: Feb 19
This soup is super fast to make and is perfect for busy weeknights! This recipe was created by Kerri Cole (@icfood4u).
1 pound ground turkey 3 cans pinto beans (two regular, one pureed/blended for thickness) 1/2 cup chopped sweet onion (if tolerated) 1/2 cup chopped celery 1 chopped red bell pepper 1-1/2 cups corn (frozen or can) 2 cups chicken broth (without problem ingredients) 1 Tbsp minced garlic 1 Tbsp all purpose flour 1 tsp cumin 1 tsp dried oregano 1 Tbsp olive oil salt & pepper to taste (if tolerated) ✨Toppings (optional): cheese, crushed tortilla chips, green onions (if tolerated), sour cream or greek yogurt (if tolerated), avocado, cilantro
Directions: 1. In a large pot over medium heat warm the oil.
2. Add chopped veggies and sauté for 5 min.
3. Add turkey and cook through (at least 5 minutes). 4. Meanwhile, puree one can of beans (with juices) and drain and rinse the other two cans. 5. Add the garlic, flour, cumin and oregano to the turkey. Cook, stirring over low heat 2 minutes.
6. Add the broth, beans, pureed beans, and corn. Increase heat and bring to a boil stirring occasionally.
7. Reduce heat to simmering and cook 10 minutes longer. Season with salt and pepper. 8. Garnish with toppings.