Turkey Cilantro Enchilada Soup

Turkey Cilantro Enchilada Soup

Here’s a recipe straight out of the kitchen of MaryPat C., a member of my private Facebook group. This soup is approved for all cycles of the 17 Day Diet. Enjoy!

Turkey Cilantro Enchilada Soup

Ingredients

1 large Vidalia onion, peeled and diced

4 garlic cloves, minced

8 celery stalks, chopped

2 pounds carrots, peeled and sliced

1 pound ground lean turkey

8 oz packet of Frontera Green Chili Enchilada Sauce with Roasted Tomatillo & Garlic by Rick Bayless (or any enchilada sauce of your choice)

2 32 oz boxes of Low or no-sodium chicken broth

1 bunch Cilantro, chopped for recipe and garnish

Greek or Plain Yogurt for garnish (optional)

Low or non-fat cheese

Olive oil

Salt and pepper, to taste

Directions

On medium heat, add a drizzle of olive oil into a large soup pot.

Add onions, garlic, celery and carrots and sauté until onions begin to soften. Add in ground turkey and continue cooking until meat is cooked through.

Add enchilada sauce to mixture and allow flavors to merry for a few minutes.

Add chicken broth and allow to simmer for 20 to 30 minutes, or until carrots are cooked through. At the very end, add a handful of chopped cilantro to soup and allow to simmer for a few minutes.

Season with salt and pepper according to your preference.

Garnish your bowl of soup with a dollop of Greek or plain yogurt, cheese and chopped cilantro.

Yields 6 servings

Approved for all cycles.

Photo courtesy of MaryPat C. Make sure you check out MaryPat’s Facebook Page for her business, Beyond Necessity Gifts.

Original article and pictures take 17ddblog.com site