Who knew something as simple as a meat and bean soup could be so satisfying?!
1 pound ground turkey
1 cup chopped celery
1 cup chopped onion
1 tbsp olive oil
1 can (49-1/2 oz) chicken broth (or put six chicken bouillon cubes together with 6 cups hot water)
2 cups frozen corn
1 can (15 oz) cannellini or white kidney beans, rinsed and drained
1 cup frozen lima beans
1 can (4 oz) chopped green chilies
1 tsp each dried oregano, ground cumin and chili powder
1/2 tsp salt
In a Dutch oven, cook the turkey, onion and celery in oil over medium heat until the turkey is no longer pink.
Add the broth, corn, beans, chilies, spices and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.