Tex-Mex Turkey Soup

Ingredients:

olive oil, as needed

1 carrot, peeled and diced

1 stalk celery, diced

1 cup diced yellow onion

1 tablespoon minced garlic

4 ounces diced green chiles, drained

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon oregano

4 cups low sodium chicken or beef broth

10 ounce can red enchilada sauce, mild or medium

14.5 ounce can diced tomatoes

1 cup milk

¼ cup all-purpose flour

2 cups cooked chopped or shredded turkey, or rotisserie chicken

1 cup frozen corn

15 ounce can black beans, rinsed and drained

¼ cup chopped fresh cilantro

grated Monterey Jack cheese, for garnish

Instructions:

Generously coat the bottom of a large pot or Dutch oven with olive oil and place it over MEDIUM heat. Add the diced onion, carrot, and celery. Cook and stir for about 5 minutes or until vegetables have softened a bit. Add the diced green chiles, garlic, salt, pepper, chili powder, cumin, and oregano. Cook and stir for another minute or two.

Add the chicken broth, enchilada sauce and diced tomatoes. Turn the heat up to MEDIUM-HIGH and bring the soup to a low boil. Reduce the heat to LOW and simmer for 10 minutes to blend the flavors.

In a small bowl, whisk together the milk and flour until smooth. Turn the heat up to MEDIUM-HIGH and whisk the milk mixture into the soup. Cook and stir for a minute or two.

Add the frozen corn, black beans, and turkey. Stir to combine. When the mixture just barely comes to a low boil, reduce the heat to LOW and allow the soup to simmer for about 5 minutes. Add the cilantro and stir to combine.

Serve hot. Garnish individual servings with Monterey jack cheese.

Nutrition Information:

Calories: 311 kcal · Carbohydrates: 38 g · Protein: 29 g · Fat: 6 g · Saturated Fat: 1 g · Cholesterol: 46 mg · Sodium: 1294 mg · Potassium: 914 mg · Fiber: 9 g · Sugar: 9 g · Vitamin A: 2317 IU · Vitamin C: 21 mg · Calcium: 138 mg · Iron: 4 mg