Turkey Bean Chili and Noodle Soup
- Servings: 4
- Prep: 30
- Cook Time: 45
A mix of tasty tex-mix flavors with turkey, beans, and noodles in a bowl of chili soup topped with an irresistible cilantro-jalapeño chimichurri sauce.
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Ingredients
| 8 oz | No Yolks® Dumplings |
| 2 Tbsp | olive oil |
| 12 oz | lean ground turkey |
| 2 tsp | salt and pepper |
| 1 | onion, diced |
| 1 | poblano pepper, seeded and diced |
| 1 | stalk celery, diced |
| 4 tsp | chili powder |
| 1 1/2 tsp | ground cumin |
| 4 cups | sodium-reduced chicken broth |
| 15 oz | pinto beans, drained and rinsed |
| 2 cups | diced tomatoes |
| 2/3 cup | finely chopped fresh cilantro |
| 1/4 cup | olive oil |
| 2 Tbsp | seeded diced jalapeño pepper |
| 3 Tbsp | lime juice |
| 2 | garlic cloves, minced |
| 1/2 tsp | salt |
Directions
- Heat oil in large saucepan set over medium-high heat; cook turkey, salt and pepper for 5 to 8 minutes or until starting to brown. Stir in onion, poblano, celery, chili powder and cumin; cook for 3 to 5 minutes or until slightly softened.
- Stir in broth and beans; bring to boil. Reduce heat to medium; cook for 10 to 15 minutes or until vegetables are tender.
- Stir in 2 cups water, pasta and tomatoes; return to boil. Reduce heat; simmer for 8 to 10 minutes or until pasta are tender.
- Chimichurri: Meanwhile, in small bowl, stir together cilantro, oil, jalapeño, lime juice, garlic and salt. Let stand for 5 minutes.
- Divide soup among 4 bowls. Top with drizzle of chimichurri.
Tips
- If children (or adults) are not bean fans, purée the beans with some of the broth until smooth, then stir into soup.
