So this week's Soup Special of the Day is Turkey Enchilada Soup. It comes off the Jennie - O website and you'll be using JENNIE-O® Extra Lean Ground Turkey Breast to make this delicious and healthy dish! Add in Spices and and an array of Vegetables, you are set! As I said you can find this recipe on the Jennie - O website along with all the other delicious and healthy recipes. Eat Healthy and Make the SWITCH! https://www.jennieo.com/
Turkey Enchilada Soup
Love soup? Love enchiladas? This easy-to-follow recipe is the best of both worlds. Hearty brown rice, diced tomatoes and ultra-savory chipotle queso push this low-fat Mexican soup into the flavor stratosphere.
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 tablespoon minced fresh garlic
1 tablespoon salt-free Mexican or southwest seasoning
1¼ cups uncooked instant brown rice
6 cups low-sodium chicken broth
2 cups mild red enchilada sauce
1 (14.5-ounce) can no salt-added diced tomatoes in juice
½ cup plus 2 tablespoons all natural chipotle queso (salsa con queso will work as a second option)
1 ½ cups 50% less-sodium black beans
6 lime wedges
6 teaspoons finely chopped fresh cilantro
24 baked tortilla chips
1) Lightly mist a non-stick saucepan with cooking spray. Add turkey, onion, garlic and seasoning. Cook turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer.
2) Add rice, chicken broth, enchilada sauce and diced tomatoes. Turn heat to high, cover and bring to boil. When soup reaches boiling, reduce heat to medium-low. Simmer 20 minutes, or until the rice is cooked. Stir in chipotle queso. Continue cooking 20 minutes, uncovered, or until soup begins to thicken slightly.
3) Stir in black beans and continue cooking until they are warmed through. Divide the soup among 6 serving bowls. Squeeze juice of lime wedges over each bowl, then top with cilantro. Break tortilla chips over each bowl.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION