Turkey Taco Soup
Portion Size: 2 cups
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 onion | Washed, peeled and chopped |
| 4 cups frozen mixed vegetables | Peas, carrots, green beans and corn. |
| 2 (10 oz.) cans tomatoes with green chili pepper | |
| 2 (15 oz.) can ranch style chili beans | |
| 2 1/ 2 lbs. lean ground turkey | |
| 4 cups low sodium chicken or turkey broth | |
| 1 tablespoon chili powder | |
| 1 teaspoon garlic powder | |
| 1 teaspoon dried oregano | |
| 1/2 teaspoon paprika | |
| 1 teaspoon ground cumin | |
| 1/2 teaspoon salt | |
| 1/4 teaspoon ground black pepper | |
| 1 teaspoon sugar | |
| 1 cup shredded low-fat cheddar cheese | |
| ¼ cup green onions | Washed, trimmed and thinly sliced. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat a large pot over medium-high heat and stir in the ground turkey and onion. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. | Cook until internal temperature reaches 165 F. degrees. |
| 2 | Drain and discard any excess grease. | |
| 3 | Add the mixed vegetables, tomatoes with green chilis, ranch beans, chicken broth, chili powder, garlic powder, oregano, paprika, cumin, salt, pepper and sugar. | |
| 4 | Bring to a boil, then reduce heat and simmer on low for 20 minutes. | |
| 5 | Serve in bowl topped with cheese and onions. |
Posted in Dinner Entrée, Turkey Dinner Recipes
