Turkey and Zucchini Green Chili

With Thanksgiving right around the corner it was only fitting to make this soup.

Especially since I already know this is as close as I'll get to cooking the turkey on Thanksgiving Day.

I’m in charge of dessert. Go figure, right?

This soup has great flavors from the onion, garlic, green salsa and ground turkey. Add a dash of hot sauce and it's even better.

This is a healthy, flavorful and satisfying soup; perfect for this chilly fall weather we are enjoying in Vancouver.


Turkey and Zucchini Green Chili
Adapted from: Closet Cooking

Ingredients

1 tablespoon oil
1 onion (diced)
4 cloves garlic (chopped)
1 tablespoon cumin
1 pound ground turkey
3 cups chicken stock (low-sodium, low-fat)
2 cups green chili salsa (mild)
1 can white beans (rinsed and drained)
1 teaspoon oregano
2 jalapeno peppers (or to taste, diced) (I did not add)
salt and pepper to taste
1 pound zucchini (cut into bite sized pieces)
1 can of corn

Directions

Heat the oil in a pot. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and cumin and saute until fragrant, about a minute. Add the turkey and cook until no longer pink, about 5-10 minutes

Add the stock, green salsa, beans, oregano, peppers, salt and pepper and simmer for 20 minutes. Add the zucchini and corn and simmer until the zucchini is tender, about 10 minutes.