Enchilada Soup
Servings: 6
Ingredients
1 Tablespoon olive oil
1 onion, diced
4 garlic cloves, minced
1 pound ground turkey breast or meatless crumbles
1 red bell pepper, diced
1 can fire-roasted crushed tomatoes
4 cups chicken broth or vegetable stock
1 Tablespoon ancho chile powder
1/2 teaspoon cumin
1 can black beans, rinsed and drained
2 cups frozen corn
Sea salt
1 1/2 cups GO VEGGIE lactose-free mozzarella shreds
1 avocado, sliced
Scallions, cilantro, and other toppings, as desired
Instructions
Heat the oil in a large Dutch oven set over medium heat. Add the onion and saute 3-4 minutes, to soften. Stir in the garlic and cook another 1-2 minutes.
Add the turkey or meatless crumbles. Cook, breaking up with a spoon, 7-10 minutes, or until browned. Stir in the peppers and tomatoes and cook 3-4 minutes.
Stir in the broth, chile powder, cumin, beans, and corn. Simmer 15 minutes. Season to taste with salt.
Divide the soup among six bowls. Top with cheese, avocado, and any additional toppings that you like.
Healthy Delicious
