Soup Series from Terrilyn

Stuffed Pepper Soup

20oz of 97% or 99% lean ground turkey
1 small white onion, finely diced
2-3 cloves of garlic, minced
1 tbsp olive oil
1 small red and 1 small yellow bell pepper, thinly diced
1 28oz can of no salt added petite diced tomatoes
1 small can of no salt added tomato sauce
2-3 cups of reduced sodium chicken broth (more for thinner soup, less for thicker)
Salt and pepper to taste
Brown rice, steamed

Directions: Saute garlic and onion in olive oil on low heat. Add turkey and cook until browned. Add diced bell peppers and saute 3-5 minutes until peppers are soft. Add remaining ingredients (except rice) and simmer on low for 30 minutes (the longer you simmer, the better the flavor). Top each serving with 1/4 to 1/2 cup of brown rice. Makes 6 servings.

Santa Fe Chicken Soup (out of Eating for Life Cookbook)

1/3 c Brown Rice, medium grain
4 portions Chicken Breast (about a pound) sliced
1 Lime half
2 tsp Taco Seasoning (dry)
6 Corn Tortillas
4 TBSP Olive Oil
1 clove Garlic
1/2 cup chopped Onions
1 can (4 oz) Green Chili Peppers
4 TBSP Salsa
1/4 cup fat-free Sour Cream (optional)
2 TBSP Cilantro chopped

1. Cook brown rice according to its package directions. While the rice is cooking, place chicken breasts in a shallow dish; cover with lime juice and lightly coat both sides with taco seasoning. Then place chicken on a hot grill and cook for approximately 6 minutes on each side. Let the chicken cool slightly, then cut it into strips and set aside.
2. Preheat oven to 350 degrees and cut corn tortillas into 1/2 inch strips, then place them on a baking sheet. Bake for about 15 minutes or until they are crispy, then set aside.
3. While the tortilla strips are baking, heat olive oil in a large pot over medium heat. Add garlic and onions, saute until the onion is transparent (about 8 minutes).
4. Add cooked rice to the pot and saute for 3 minutes. Add green chilies for 2 minutes. Then pour fat free chicken broth into the mixture and bring it to a boil. Add sliced chicken and reduce heat to low. Simmer for about 25 minutes.
5. Place a few baked tortilla strips in the bottom of the bowls and spoon about a fourth of the soup into each bowl. Garnish each bowl with a few more tortilla strips, a spoonful of salsa, fat free sour cream and cilantro. Serves 4 people.


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