Tuesday, February 23, 2010

My soup/chili hybrid experiment...

My hope of winter making a miraculous disappearance for the year was short lived. This last weekend the snow returned and brought along the frigged temperatures that I was dreading. I'm not usually such a winter hater, but this winter has seemed a little long to me and I have a bad case of spring fever!

On the other hand the cold weather gave me an excuse to make soup! I love soup!

Well, this isn't so much a soup as a hybrid of soup and chili. My own little experimentation and attempt at a healthy and lighter chili.

It was a huge success! It was so deliciously mouth watering and healthy too.

(Mindi Original)

1 lb. ground turkey
1 small onion, diced
1 green pepper, diced
2 cloves garlic, minced
Salt and pepper
2 (4oz.) cans green chilies
1 T. cumin
1 T. chili powder
1 t. dried dill
1 T. dried parsley
¼ C. scallions, diced
3 cups chicken stock
1 C. low fat sour cream
1 C. whole milk
2 cans pinto or white beans
Splash of hot sauce, to taste
1-2 T. of lime juice, to taste
cheese and chips

1. In a large stock pot, brown the turkey; seasoning with salt & pepper. A couple minutes before the turkey is completely cooked, add the onion, green pepper and garlic. Sauté until veggies are softened.
2. Add the green chilies, cumin, chili powder, dill, parsley and green onions. Stir to combine.
3. Add the chicken stock, sour cream, milk, and beans. Bring to a boil, reduce heat to simmer.
4. Add the hot sauce and lime juice and season with additional salt and pepper as needed.
5. Simmer on the stove top, uncovered for 30-60 minutes.
6. Serve with tortilla chips and cheese.
7. Serves 4-8 people, depends how hungry you are!

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