This is my next successful cooking creation once again this recipe was inspired by The Gracious Pantry. I made a few slight modifications and changed the name to TexMex Soup because it seems more like a chili than a soup.
Note: this makes about 10 – 12 (1 Cup Servings) so make sure to have room in your freezer.
4 cups low-sodium chicken Broth
1 (15oz) can tomato sauce, no sugar added
1 (15 oz) can black beans, rinsed
2 cups cooked whole wheat macaroni
1lb cooked lean ground turkey
1 small onion diced
1 tbsp olive oil
1tbsp onion powder
Salt / pepper to taste
1 tbsp chilli powder
1 tbsp garlic powder
1 tbsp ground cumin
3 cups Cookin’ Greens Athlete’s Mix (a blend of collards, spinach, kale, sweet red peppers and white beans)
½ red peppers diced
1) Heat oil in fry pan, add onions until translucent, add ground turkey, salt and pepper and cook until browned
2) Combine all ingredients in a large soup pot, bring to a boil and let simmer on low until red peppers are tender.