Lunch: Southwestern Turkey Soup Recipe

Ingredients

1 medium onion, chopped
1 tablespoon olive oil
1 can (14-1/2 ounces) chicken broth
2 to 3 tablespoons diced jalapeno pepper
3 teaspoons ground cumin
1-1/2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
3 cups cubed cooked turkey
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1-1/2 cups frozen corn
Sour cream, coarsely crushed tortilla chips, shredded cheddar cheese and sliced ripe olives, optional

Instructions

In a large saucepan, saute onion in oil until tender. Stir in the broth, jalapeno, cumin, chili powder, salt and cayenne. Add the turkey, beans, tomatoes and corn.
Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend. Garnish with sour cream, chips, cheese and olives if desired. Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

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