Turkey Enchilada Soup a Lean and Green Recipe
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Soup is a fast, easy and can be a very delicious go-to for a quick Lean and Green meal.
In this recipe, the warm, rich flavors of Sonoma partner with hearty ground turkey to make for a Turkey Enchilada Soup in only 20 minutes.
Happy Cooking and Enjoy!
1.5 lbs. ground turkey (or chicken) 97% lean
4 teaspoons Stacey Hawkins Roasted Garlic Oil (or other oil)
- 4 C low sodium chicken broth
- 1 T Stacey Hawkins Phoenix Sunrise Seasoning (or low salt taco seasoning)
1 T Stacey Hawkins Garlic and Spring Onion Seasoning (or garlic, chives and garlic powder)
- 1 C cilantro leaves
- 1 tsp fresh lime juice
- 6 ounces avocado slices
8 Tablespoons sour cream
Add oil to a small stock pot or soup pot (with lid) and heat over medium high heat.
Add turkey and sauté for 3 minutes, until opaque but not browned.
Break up clumps into small pieces while sauteing.
Sprinkle meat with Phoenix Sunrise and Garlic Seasonings.
Add the chicken broth, stir and cover the pot with a lid. Turn heat to high and bring to a boil, then reduce heat to low to simmer for 20 minutes.
While soup is simmering, chop the cilantro and prep the avocado slices.
When ready to serve, stir cilantro into the soup, divide into 4 bowls and then top with 1.5 ounces of avocado (measure for accuracy) and 2 Tablespoons of sour cream.
Recipe Notes & Optavia Counts
Serving Size is 1/4 of this recipe.
0 - Lean
0 - Leaner
1 - Leanest
0 - Green
2.75 - Condiments
2 - Healthy Fat
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