Turkey Kale Enchilada Soup
This hearty Turkey Kale Enchilada Soup is packed with flavor, nutrient rich foods and tons of flavor. A low calorie meal that comes together in 30 minutes! Gluten Free + Low Calorie
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Dinner, Lunch
Cuisine: American
Diet: Gluten Free
Servings: 5 servings
Calories: 329kcal
Add the extra virgin olive oil to a large pot and bring it to medium heat. Add the diced white onions, bell peppers and minced garlic. Stir and saute 3-4 minutes until the veggies are slightly tender but not quite done.
Add the ground turkey and cumin. Break up the turkey using a spatula as it cooks 5-7 minutes. Once the turkey is browned, stir in the arrowroot powder and vegetable broth until absorbed.
Add the enchilada sauce and black beans. Cover and reduce the heat to low. Cook another 15 minutes. Stir in the kale and cook another 3 minutes then remove from the heat and serve.
Store the soup in the refrigerator up to 7 days or in the freezer up to 60 days.
Serving: 1serving | Calories: 329kcal | Carbohydrates: 39g | Protein: 33g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 1179mg | Potassium: 860mg | Fiber: 10g | Sugar: 8g | Vitamin A: 5551IU | Vitamin C: 83mg | Calcium: 99mg | Iron: 4mg