Spicy Mexican Chipotle Turkey and Tomato Broth
Equipment
- Large pot
- Wooden spoon
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 can (14 ounces) diced tomatoes
- 4 cups low-sodium chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Lime wedges and chopped cilantro for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground turkey and cook until it is no longer pink, breaking it up with a spoon as it cooks.
- Add the diced onion and cook for 3 minutes until it starts to soften. Stir in the minced garlic and chipotle peppers and cook for 1 minute.
- Sprinkle in the cumin and oregano, then pour in the diced tomatoes with their juices. Stir everything together.
- Add the chicken broth, salt, and black pepper. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.
- Ladle the soup into bowls and serve with lime wedges and chopped cilantro.
Notes
If the soup tastes too spicy, add an extra squeeze of lime at the table to balance the heat. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth if needed. Use ground turkey breast for the lowest calorie version.
Course: Soup
Cuisine: Mexican
Equipment: Large pot, Wooden spoon, Ladle
Cuisine: Mexican
Equipment: Large pot, Wooden spoon, Ladle