1 lb ground turkey
1 onion chopped
2 cans green chilis
1 t. Cumin
1 t. Chili powder
Salt and pepper to taste
1 can cannellini beans, drained
2 cans pinto beans, drained
8 c. Chicken broth
1 c. Whipping cream
Kale, chopped finely
Fall is soup season! Add this one to your recipe book, your family will love it.
Brown turkey with chilis, onions and seasoning in a Dutch oven or large stock pot over medium heat until meat is cooked through, and onions are opaque and soft. Add the chicken stock and bring to a boil. Reduce heat to low and simmer for 15 minutes. Remove from heat and stir in kale. Stir and allow to sit for 3 minutes. Add cream and stir. Serve with avocado, tortilla chips, cheese, and lime juice. You can also add Tabasco sauce for heat.
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