This winter just will not end…
after a week of Jimmy and Catherine both being sick, I have been on pins and
needles as I do whatever I can to ward it off.
Between Vitamin C and Zinc, after another cold day, I figured we needed
a good hearty soup. I looked on
Pinterest for an idea of what I could do with the leftover rotisserie turkey
that we had had the night before and I found this recipe. Jimmy, not being a super spicy fan, actually
said that this was an awesome dinner – it gave some spice but more in a throat
warming kind of way, then in a mouth-on-fire way. Turns out, nutritionally, other than the
sodium, it’s really good for you too!
Can’t wait to have more for lunch with the leftovers!
- 1 Tbsp. extra virgin olive oil
- 1 medium onion, diced
- 2 cups cooked chicken or turkey, shredded
- 1 can pinto beans, drained and rinsed
- 1 can corn, drained
- 2 oz. canned jalapenos, diced (with juice)
- ½ tsp. cumin
- 1 box (32 oz.) chicken broth
- 4 oz. chicken or turkey stock
- 2 Tbsp. lime juice (about half of 1 lime)
- ½ cup cilantro, chopped
- Kosher salt (to taste)
- Pepper (to taste)
DIRECTIONS
- In a large pot, sauté the onion and cook until it starts to become translucent.
- Once the onion is done, add chicken/turkey, beans, corn, canned jalapenos (with juice from can), and cumin to the large pot.
- Stir to combine all of the ingredients and then add the chicken broth and stock.
- Bring to a boil and simmer for 20-30 minutes to allow the broth to reduce.
- Add salt and pepper (to taste) and juice from a half of lime.
- Add ½ cup of chopped cilantro if you desire.
- Leave simmering on stove until ready to serve.
- Serve with sour cream, chopped cilantro, shredded pepper jack cheese, avocado or tortilla chips.
Makes
(7) 1-Cup Servings
Nutritional Information:
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