It’s beginning to get that little nip in the air that says autumn will be here soon. I love autumn! It reminds me of the smell of new school clothes, the crunch of leaves underfoot, impromptu football games at the park, and the warmth of sweaters and blankets on chilly nights. And let’s face it, autumn has some yummy food.
For me, the joy of autumn includes savoring a hot bowl of soup on a chilly day. And after a long summer where soup is pretty much off the menu, I can’t help but whip up all my favorites once cooler weather sets in.
Ingredients
- 4 slices bacon chopped
- 1 onion diced
- 3 cloves garlic minced
- 20 ounces ground turkey
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp chipotle chili powder
- 6 cups chicken broth homemade preferable
- 2 cans diced tomatoes petite diced, 16 oz cans
- 1 can green chilies diced, 7 oz. can
- 2 cans white beans 16 oz., drained and rinsed
- 1 can black beans 16 oz., drained and rinsed
- 1 can kidney beans 16 oz., drained and rinsed
- salt and pepper to taste
- Monterey Jack cheese shredded, optional
Servings: servings
Instructions
- In a large pot or Dutch oven, cook the bacon for 3-5 minutes until cooked through.
- Add the onion and garlic to the bacon. Stir well, lower heat to medium low and cover the pot. Let simmer, stirring occasionally, until the onions are translucent, about 10 minutes.
- Add the ground turkey, paprika, cumin, onion powder, garlic powder, and chipotle chili powder to the pot and continue to cook, stirring frequently, until the turkey is cooked through.
- In a food processor or blender, puree one can of white beans with some of the broth until it is smooth. Add the chicken broth, diced tomatoes, green chilies, and beans to the pot. Add salt and pepper to taste. Bring to a slow boil and cook, stirring as needed and uncovered, for about 10 minutes or until the liquid has reached preferred levels.
- Serve with a generous handful of cheese, if desired.
Share this Recipe
Powered byWP Ultimate Recipe
Leave a Reply