Category: Soups

Serves: 12

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound ground turkey breast
• 1 pound butternut squash – peeled, seeded and cut into 1-inch dice
• 1/2 cup chicken broth
• 1 (4.5 oz) can chopped green chilies
• 2 (14.5 oz) cans petite diced tomatoes
• 1 (15 oz) can kidney beans with liquid
• 1 (15.5 oz) can white hominy, drained
• 1 (8 oz) can tomato sauce
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon sea salt

Directions

#Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink. 
#Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and sea salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.

Nutrition Facts

Calories 167, Fat 3.3g, Cholesterol 23mg, Sodium 761mg, Carbohydrates 20.9g, Fiber 5.9g, Protein 13.4g