Turkey Tortilla Soup

Everyone in the family loves this! Spicy good! Easy too! The perfect Fall Soup!

Recipe

1 Generous tablespoons olive oil
2 Pounds lean ground turkey
1 Large yellow onion-diced
2 Large jalapeño peppers-diced
1 Clove of garlic-minced (optional)
1 Large red bell pepper-chopped
1 Ounce packet taco seasoning or 2 tablespoons
4 Ounce can roasted green chiles
32 Ounces low sodium chicken broth
2 15 Ounce cans black beans-drained & rinsed
15 Ounce can petite cut tomatoes
8 Ounce can Mexican tomato sauce such as El Pato
1 Cup shredded Mexican cheeses and more for garnish
Salt to taste
Your favorite tortilla chips-broken
Avocado-optional
Cilantro garnish-optional

In a large heavy bottom pot or dutch oven add oil over medium heat.

Add onion to heated oil and sauté for about 10 minutes. Turn heat lower if beginning to brown.

Add the jalapeño, garlic (if using), and red bell pepper. Cook for about 2-3 minutes.

Crumble the ground turkey over the top of sautéed ingredients. Increase heat as you add to avoid lowering of temperature.

Cook turkey through. Drain off excess fat if necessary. For this tilt the pot and spoon out fat to avoid loss of other juices.

Add the taco seasoning and stir until thoroughly mixed.

Add the green chiles, chicken broth, drained beans, tomatoes, and tomato sauce. After reaching a low bubble turn heat to low.

Simmer for 20 minutes.

Stir in cup of cheese until melted and well mixed.

Taste for additional salt. You may not need any.

Serve soup over broken tortilla chips and garnish as you desire with avocado, cheeses, sour cream, cilantro, green onions, or sliced olives.