South American Chili Soup

Use whatever salsa power you desire in this chicken chili soup, pack some serious or keep it mild…either way it will be very tasty.

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Yield2 Servings
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 1 tbsp Dr. Sears' Zone Extra Vrigin Olive Oil
  • 4 oz Ground chicken breast
  • 1 cup Onion - chopped
  • 1 Red bell peppers - or frozen
  • 1 Green bell peppers - or frozen
  • 1/2 cup Salsa
  • 1 tsp Worcestershire sauce
  • 1 tbsp Balsamic vinegar
  • 1/8 tbsp Hot pepper sauce
  • 1/4 cup Kidney Beans - Light Red, BUSH'S
  • 1 1/2 cups Tomatoes - chopped
  • 1 cup Kitchen Basics unsalted chicken stock
  • 1/2 tsp Garlic - minced
  • 1/4 tsp Chili powder
  • 2 tsps Cornstarch
  • 1/4 cup Low-fat part-skim shredded mozzarella, Sargento
Calories 325
Total Fat 11g
Carbohydrates 36g
Fiber 9g
Protein 27g

Instructions

  1. In a large skillet heat the oil.
  2. Sauté turkey, onion and peppers until lightly browned.
  3. Add salsa, Worcestershire sauce, vinegar, and hot pepper sauce. Cook for 5 minutes.
  4. Combine turkey mixture, beans, tomatoes, chicken stock, garlic, chili powder, and cornstarch. (Mix cornstarch with chicken stock before adding to saucepan.) Bring mixture to a simmer, stirring constantly, for 3 to 5 minutes.
  5. Spoon into bowl top with cheese and serve.
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