"The mild cheese complements this slightly spicy soup." -Tara Bennett, Raleigh, NC
1 cup finely chopped celery (about 2 stalks)
1/2 cup finely chopped onion
1 1/2 teaspoons bottled minced garlic
1 1/2 pounds ground turkey breast
3 cups water
1 cup sliced carrot (about 2 large)
1/2 cup frozen French-cut green beans
1/2 cup frozen whole-kernel corn
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
2 bay leaves
2 beef-flavored dry bouillon cubes, chopped
1 (15-ounce) can kidney beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes and green chiles, undrained
6 tablespoons shredded Monterey Jack cheese
How to Make It
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery, onion, garlic, and turkey. Cook 5 minutes or until ground turkey is browned, stirring to crumble. Add 3 cups water and remaining ingredients except cheese; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Discard bay leaves. Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with 1 tablespoon cheese.
Fantastic. My family requests this a lot. Love the vegetables. It's hard to get them to eat anything with this amount and variety of vegetables. Taste combination keeps it from being bland. Serve it with cheese cornbread and fresh cilantro.
In one word, boring. I doubled the cumin and chili powder and this still had almost no flavor. I used low sodium beef broth instead of the water and beef bouillon. I used peas instead of green beans (that's what I had in the house). I simmered it on very low heat for a couple of hours, and it smelled SO good! I was so excited to try it, and then very disappointed when I did. I don't know what could have given this more flavor. I know I won't be making it again.
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