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Chorizo Seasoned Turkey Ablogondias Soup

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients you’ll need: Serves 8-10

1 1/2 lbs. extra lean ground turkey

1/4 cup cracked whole wheat

1 egg-whisked

1 tsp. olive oil

1 tbsp. canola oil

1 tbsp. dried minced onion

1 tsp. kosher salt

1/2 tsp. black pepper-freshly milled

1 tsp. oregano dried or 1 tsp. fresh

1 tbsp. ground cumin

1 tsp. chili powder

1/2 tsp. paprika

1 tsp. fennel seed

4 Roma tomatoes-diced

2 fresh zucchini-diced into 1/2 inch pieces

2 cups fresh green beans-cut into 1-2 inch pieces

2 tbsp. tomato paste-with no added sugars!

1/4 cup fresh cilantro-chopped

1 lime-squeezed for juice

1 sweet onion-diced

1 shallot-diced

3 carrots-peeled and sliced into 1/4 inch slices

1/3 poblano chile-minced

1/4 Anaheim chile-minced

8 cups low sodium, fat free chicken broth

2 cups water

How to prepare:

In a mixing bowl, add ground turkey, olive oil, dried minced onion, fennel seed, cracked whole wheat, egg, half of the cilantro and half of all the rest of the seasonings; salt, pepper, oregano, paprika, chili powder, and cumin. Blend with your hands and form into meatballs the size of golf balls. Set aside in the refrigerator.

In a Dutch oven, cast iron enamel works best, add the canola oil. Over medium high heat, add the diced fresh onion, shallot, and carrots. Sauté for 3-5 minutes or until onion starts to become translucent. Add the other half of the seasonings, the diced tomatoes, and tomato paste. Stir in for 1 minute. Add the chicken broth and water. Heat soup until it reaches a slight boil.  Drop in the meatballs gently and cover the Dutch oven for 4 minutes. Uncover and add the green beans and zucchini. Cover again for 5 minutes. Reduced heat to medium low and garnish with the other half of the cilantro and add the lime juice. Serve with or without a warm whole grain tortilla. Enjoy!

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