This is the second day in a row I’ve made a recipe containing the word “Southwestern.” However, this Michigander hasn’t been experiencing ‘Southwestern’-like weather, between the negative degree wind chills and 3 foot snow drifts.
Yesterday, Sunday, I made this soup and stored in the fridge for an easy work-night dinner. So nice! This was an easy and low-calorie soup. The recipe, courtesy of Taste of Home, states it makes 6 servings, and I made half of the original recipe for two people. (One serving = 1.5 cups = 381 calories.)
I began by browning one half-pound of lean ground turkey (93/7) in EVOO.
Once the meat was browned, I added:
- 4 oz can of chopped green chilies
- 14.5 oz can of drained and rinsed no-salt-added kidney beans
- 14.5 oz can of reduced-sodium chicken broth
- 1 cup frozen corn
- 1/2 cup salsa
If you’re cutting the recipe in half, as I did, add between 1.5 and 3 tsp of chili powder, to taste. I completely forgot that I was cutting the recipe in half and added in the full amount, thinking it was half of that! DOH! I like things hot though, so it was okay.
Let the soup simmer for 10-15 minutes and then it is good to go! The recipe suggests topping with sour cream or cilantro. Tragically, I was all out of sour cream, and I am not a cilantro person, so I topped with shredded sharp cheddar and jalapenos (I added many more after I snapped my pictures. Hee hee.)
Corn muffins make a tasty side.
As a side note, it turns out Baked Rigatoni was not in fact Ol’ Jenny’s last meal. (Ol’ Jenny = our affectionately-named Jenn-Air range). We discovered we first have some electrical issues to address before the installation of our new stove can occur. Issues, issues! 
The joys of home-ownership!
Currently listening to: Comfortably Numb – Pink Floyd.
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