This soup combines chili and a Mexican staple with lean ground turkey, tomatoes, peppers, and beans. It's great for gameday, make-ahead dinners, and colder weather!
INGREDIENTS
– 2 Tablespoons olive oil– 1 medium onion, small dice– 1 green pepper, small dice– 1 1/2 lbs ground turkey– 1 (15-oz.) can diced tomatoes with chilie– 1 (10-oz.) can pinto beans in chili sauce– 1 (6-oz.) can tomato paste– 1 (1-oz.) envelope taco seasoning– 1 (10-oz.) can tomato soup (undiluted)– 1 cup water– Tortilla chips, for serving (optional)– Sour cream, shredded cheese and sliced scallions, for serving (optional)
INSTRUCTIONS
Heat a big heavy-bottomed stock pot on medium. After warming the olive oil, add the diced onions and peppers and stir until the onions are translucent, about 3 minutes.
Step 1
Break up the ground turkey with a spatula and heat until done.
Step 2
After adding all the ingredients except the optional garnishes, decrease the heat to low and simmer the stew until cooked.
Step 3
Crumble a handful of tortilla chips into a bowl, pour in the stew, and top with sour cream, shredded cheese, and sliced scallions (optional).