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Categories:
cooking oil salsa verde chicken broth carrot cumin paprika red pepper celery bell pepper onion garlic turkey white kidney beans
Viewed: 75 - Published at: 3 years agoIngredients
- 2 tablespoons cooking oil
- 1 cup salsa verde
- 1 (48 ounce) carton chicken broth, reduced sodium
- 1 carrot, sliced thinly
- 3 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes
- 1 celery rib, sliced
- 12 bell pepper, sliced
- 12 onion, sliced
- 1 teaspoon garlic, minced
- 2 cups cooked turkey, cubed
- 1 (15 1/2 ounce) can white kidney beans, rinsed and drained
Method
- Add Olive Oil to pot and heat.
- Add celery, onion, garlic, and pepper.
- Saute until Al Dente.
- Add cumin, paprika, red pepper flakes and salsa verde.
- Mix together while heating to allow flavors to blend.
- Add cooked turkey and beans.
- Once heated; add reduced sodium chicken broth.
- Bring to a boil.
- If desired, serve soup with cilantro, sour cream, fresh squeezed lime juice, and tortilla strips.
