Turkey Chili Soup


Serves: 12
Total Calories: 715

Ingredients

3 (10 1/2-ounce) cans chicken broth condensed
1 cup onion chopped
1 cup celery sliced
2 cloves garlic minced
1 (16-ounce) can tomato peeled
2 (8-ounce) jars mild taco sauce
1 1/2 cups water
1 tablespoon chili powder
1/2 teaspoon oregano
1 teaspoon splenda
1/2 cup water
1/4 cup almond flour
4 cups turkeys diced cooked
1 (12-ounce) can corn whole kernel corn, drained

Directions:

At least 5 1/2 hours or up to 8 1/2 hours before serving:

1. In a 2-quart saucepan, combine broth, onion, celery and garlic. Over medium heat, cook until vegetables are crisp-tender. Transfer broth and vegetables to a slow cooker.

2. Drain tomatoes, reserving juice coarsely chop tomatoes. Add tomatoes with juice, taco sauce, water, chili powder, oregano and splenda to vegetable mixture in slow cooker. Stir until well blended. Cover and cook at low heat for 6 hours or at high heat for 3 hours or until vegetables are tender.

3. In a small bowl or cup, blend water and flour until smooth. Stir into mixture in slow cooker. Cover and cook at high heat for 1 hour or until slightly thickened.

4. Stir in turkey and corn cover and cook at high heat 30 minutes longer or until meat and corn are thoroughly heated. Serve in deep soup bowls or mugs.

Nutritional Facts:

Serves: 12
Total Calories: 715
Calories from Fat: 66

This Turkey Chili Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.


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