Spicy Tomato & Turkey Soup

I found this on Iowa Girl Eats.  I made it twice in the same week.  Delicious.

Spicy Tomato & Turkey Soup with Ditalini

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Adapted from Giada De Laurentiis

Serves 6

Ingredients:

1 teaspoon extra virgin olive oil

10 baby carrots (or 2 whole carrots), chopped

1/2 onion, chopped

2 cloves garlic, minced

1lb 99% fat free ground turkey breast

salt & pepper

1 jar marinara sauce (23-28oz will work fine)

3-14oz cans chicken broth

1 can cannellini or Great Northern beans, drained & rinsed

1/2 teaspoon red chili pepper flakes

1/2 teaspoon Italian seasoning

1/2 cup ditalini, or other small pasta

Directions:

1. Heat oil over medium heat in a large soup pot. Add in carrots, onion, garlic and turkey breast, and season with salt & pepper. Cook until turkey is no longer pink, breaking it up as it cooks.

2. Pour in marinara sauce, chicken broth, beans, red chili pepper flakes and Italian seasoning. Bring to a boil, then add in pasta. Simmer soup for 10 minutes, or until pasta is tender. Add more salt & pepper if necessary, and ladle into bowls to serve.

Tortilla Soup

Tortilla Soup
From Peachtree Cooking

Ingredients:
14 oz can tomatoes, undrained
1 med. onion diced
1 minced garlic clove
1/2 big bunch cilantro
1/4 t sugar
Tabasco to taste
5 c chicken broth
2 chicken breasts, cooked and cubed
2 c monterey jack cheese, shredded
2 medium avocados, cubed
tortilla chips

Directions:In blender, combine undrained tomatoes, onions, garlic, cilantro, and sugar. Blend until just chunky. In large saucepan, add vegetable mixture and chicken broth and chicken pieces. Simmer 20 minutes.To serve:Place cheese, avocado, and chips on bottom of bowl. Pour hot soup over. Serves 4-6.

*If wanted add 1 can drained black beans and/or 1 can drained white corn

Carolyn's Southwest Soup

There are tons of taco soup recipe out there and I've tried and like most of them. This is one of my favorite chicken ones from my friend Carolyn.

Carolyn's Southwest Soup

4 chicken breasts, cooked and diced

1 small onion

1 clove garlic

1 cube chicken bouillon

1 red bell pepper

1 green bell pepper

2 cans chicken broth

1 can corn

2 tsp. cumin

1/4 c. salsa

2 T. cornstarch

2 T. water

1 bag tortilla chips

1 pkg. shredded monterey jack cheese

1 avocado

Saute chicken in a little olive oil with diced onion, minced garlic, and 1 crushed cube of chicken bouillon in large saucepan. Add diced bell peppers, chicken broth, corn, cumin and salsa. Bring to a boil. Mix together cornstarch and water, then add to soup. Reduce heat and simmer 15-20 minutes. When serving, crumble tortilla chips into the bottom of each serving bowl. Add soup, then sprinkle with cheese and avocado.

I actually did this in the crockpot this time and it worked great. I added black beans and I also recommend the lime flavored tortilla chips for serving. I usually top with sour cream.