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
Servings: 5 servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 orange bell pepper diced
- 1/2 cup white onion diced
- 2 tablespoons garlic minced
- salt and pepper to taste
- 1 lb ground turkey or meat of choice
- 1 teaspoon cumin
- 2 tablespoons arrowroot powder or cornstarch
- 2 cups vegetable broth
- 15 oz enchilada sauce
- 15 oz black beans no salt added, drained
- 3 cups kale de-stemmed
Instructions
- 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.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
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