Name: Turkey Chili Taco Soup
Yield: 9
Ingredients: 1 unit Bell Pepper (Red); 0.94 lb chick peas; 2.5 cup chicken broth - low sodium; 1 taste Cooking spray; 0.94 lb Corn (whole kernel); 1.3 lb ground turkey; 0.5 lb mushrooms; 1 unit onions; 0.63 lb rotel tomatoes w/ green chilie; 1 taste taco seasoning; 0.5 lb tomato sauce

Turkey Chili Taco Soup

Serves 9

Ingredients

1	unit	Bell Pepper (Red)
0.94	lb	chick peas
2.5	cup	chicken broth - low sodium
1	taste	Cooking spray
0.94	lb	Corn (whole kernel)
1.3	lb	ground turkey
0.5	lb	mushrooms
1	unit	onions
0.63	lb	rotel tomatoes w/ green chilie
1	taste	taco seasoning
0.5	lb	tomato sauce

Directions

This serves 9 people. For vegetarians, use mushrooms instead of turkey (and add more chickpeas for them). No accommodations for Valerie. :)

INGREDIENTS:
cooking spray
1.3 lbs 99% lean ground turkey
1 medium onion, chopped
1 bell pepper, chopped
10 oz can rotel tomatoes with green chilies
15 oz canned or frozen corn, drained
15 oz chickpeas, drained
8 oz tomato sauce
1 packet low-sodium taco seasoning
2 1/2 cups less-sodium chicken broth
VEGETARIANS ONLY:
.5 box of mushrooms

DIRECTIONS:
Spray a large pot with cooking spray then brown the turkey over medium heat, breaking up with a wooden spoon as it cooks. When cooked through, add the onions and pepper and cook 2-3 minutes.

Add tomatoes, corn, beans, tomato sauce, taco seasoning and chicken broth. TASTE to make sure it tastes good, and adjust ingredients accordingly.

Bring to a boil, cover and simmer about 10-15 minutes.

Serve with your favorite toppings such as low fat sour cream, reduced fat cheese, chopped scallions, onions, or chopped fresh cilantro. Freeze leftovers in individual portions for future meals.