Mexican Red Pepper Soup
Gluten Free: undefined
Reset 7: undefined
MAKES: serving
Ingredients
1 Tbsp and 1 tsp olive oil
1 1/2 lb. ground turkey, 97% lean
Sea salt and pepper to taste
1 cup red onion, diced
3 cups red bell pepper, chopped
3 cloves garlic, chopped
2-3 cups chicken or vegetable broth
3 cups fire roasted diced tomatoes
1/2 tsp dried basil
1 tsp cumin
1 tsp chili powder
1/4 tsp red pepper flakes
1 tsp dried oregano
2 cups quinoa, cooked
Directions
Heat 1 tsp oil in a large skillet over medium-high heat. Add ground turkey. Season with salt and pepper. Brown until turkey is no longer pink.
Add remaining oil, onions, bell peppers, and garlic. Cook until vegetables have softened, stirring occasionally.
Transfer to a crock pot and add broth, diced tomatoes, basil, cumin, chili powder, red pepper flakes, oregano, salt, and pepper. Mix well.
Cook on high for at least 4 hours.
If you prefer to use a soup pot, bring to a boil then reduce heat to a simmer and cover. Simmer for about 2 hours, or until flavors marry, stirring occasionally.
Separate into 4 equal servings.
Top one serving with 1/2 cup cooked quinoa.