On those rare occasions I don't bring leftovers for lunch at work, I always buy the Turkey Chili Soup from Fresh and Co. It's light and healthy and one cup always fills me up.
Now I know I have quite a few chili recipes on my site, but this one is perfect when you need a quick meal. Courtesy of my friend Julia, of Julia's Healthy Italian Cooking. If you've been following me for a while, you'll know some of her recipes, Filetto di Pomodoro, Balsamic Chicken with Roasted Vegetables, Pasta con Sarde are just a few of her recipes featured here on Skinnytaste. She's an amazing cook, a working mother of four, and always cooks her family quick healthy meals made from scratch. This soup is a super easy to make and is ready in less than 20 minutes.
For a thinner soup add more broth, or you can leave the broth out and you have yourself a bowl of chili. Don't you love recipes that can be so versatile?
Turkey Chili Taco Soup
Gina's Weight Watcher Recipes
Servings: 9 • Size: 1-1/4 cups • Old Points: 3 pts • Points+: 5 pts
Calories: 198.8 • Fat: 1.4 g • Carb: 29.7 g • Fiber: 7.0 g • Protein: 19.5 g
- 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 kidney beans, drained
- 8 oz tomato sauce
- 16 oz fat free refried beans
- 1 packet taco seasoning (you can use 40& less sodium)
- 2 1/2 cups fat free low sodium chicken broth
In a large pot, brown turkey on medium heat, breaking up with a wooden spoon as it cooks. When cooked through, add onions and pepper and cook 2-3 minutes. Add tomatoes, corn, beans, tomato sauce, refried beans, taco seasoning and chicken broth. Bring to a boil and simmer about 10-15 minutes.
Serve with a few baked tortilla chips and your favorite toppings such as low fat sour cream, jalapeños, reduced fat cheese, chopped scallions, onions, or chopped fresh cilantro. Freeze leftovers in individual portions for future meals.