I was planning to make some chicken tortilla soup this weekend but we have been snowed in here in Texas for a few days and I was unable to make it to the grocery store. So, what did I do? I came up with a soup recipe based on what I had in the house. My husband did offer to walk to the Kroger down the street for me but I assured him I had enough stuff here to come up with something. I had one jar of homemade chicken broth, turkey, corn and chopped bell pepper all in the freezer. I also had an onion, beans and garlic in the pantry. The spices I used are staples in our house so I had them on hand. Around Super Bowl time my local health food store, Sprouts, had organic corn chips on sale for super cheap so I had a package of those in the pantry as well. I figured with all of those ingredients I could make some sort of chili recipe. I think it turned out pretty well.
This is a really lean recipe. You could definitely skip the cheese and the chips if you want. But I think since the soup is so healthy you can add some fun toppings!
- 1 tsp olive oil
- 1 pound lean turkey
- ½ medium onion, chopped
- 3 garlic cloves, minced
- 1 cup corn, frozen (or one can, drained)
- 1 bell pepper, chopped
- 1 can white beans, drained (I used great northern beans)
- 2 cups chicken broth
- 2-3 cups water (depending on how thick or soupy you like your chili)
- 1 T cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- 1 tsp sea salt
- ⅛ tsp pepper
- Heat the olive oil over medium heat. Brown the ground turkey with the onion and garlic over medium heat until it is cooked through.
- Place the turkey mixture, corn, bell pepper, beans, chicken broth, water and spices in a crockpot and cook on low for 6 hours.
- Alternatively, you can put the turkey mixture, along with the other ingredients into a stockpot and bring to a boil on the stove. Once boiling, reduce heat and simmer for 1 hour.
- Top with avocado, cilantro and cheese and serve with chips.