Southwestern Turkey Soup

INGREDIENTS

·       4 quarts chicken or turkey broth

·       1 C pearled barley

·       1 large onion, chopped

·       4 garlic cloves, minced

·       1 tablespoon olive oil

·       4 stalks celery, chopped finely

·       1 red or orange pepper, diced

·       3.5 oz Green Chiles (Fire Roasted & Peeled) Chopped

·       1 Tablespoon ground cumin

·       1 Tablespoon chili powder

·       1 teaspoon tumeric

·       1 teaspoon salt

·       ½ teaspoon pepper

·       1/4 teaspoon cayenne pepper (optional)

·       4-5 cups cubed cooked turkey

·       2 can (15 ounces) black beans, rinsed and drained

·       2 can (15 ounces) diced tomatoes and green chilies, undrained

·       1 can (15 ounces) corn (or 1 ½ C frozen)

SERVING SUGGESTIONS:  Sour cream, coarsely crushed tortilla chips, shredded cheddar cheese

DIRECTIONS

·       Cook barley in broth in large soup pot

·       In a large saucepan, saute onion, garlic, celery, pepper, green chilis & spices (not salt and pepper) in oil until tender.  Add to cooked barley and broth.

·       Add the turkey, beans, tomatoes and corn. 

·       Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend.
Can freeze leftovers