The mild cheese compliments this slightly spicy soup.

6 servings

Ingredients:

• Cooking spray
• 1 cup finely chopped celery (about 2 stalks)
• 1/2 cup finely chopped onion
• 1 1/2 teaspoons bottled minced garlic
• 1 1/2 pounds ground turkey breast
• 3 cups water
• 1 cup sliced carrot (about 2 large)
• 1/2 cup frozen French-cut green beans
• 1/2 cup frozen whole-kernel corn
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 2 bay leaves
• 2 beef-flavored dry bouillon cubes, chopped
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes and green chiles, undrained
• 6 tablespoons shredded Monterey Jack cheese

Preparation: Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery, onion, garlic, and turkey. Cook 5 minutes or until ground turkey is browned, stirring to crumble.
Add 3 cups water and remaining ingredients except cheese, bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Discard bay leaves.
Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with 1 tablespoon cheese.

NUTRITION FACTS

Amount Per Serving

Cals: 238 From Fat: 16

Total Fat: 4.3g

Cholesterol: 52mg

Sodium: 899mg

Total Carb: 18.4g

Dietary Fiber: 5.5g

Sugars: na

Protein: 31.9g