Turkey Bean Chili and Noodle Soup
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.
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.
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