Soups are some of my favorite things to make– I love adding things to a pot and just letting it cook. The weekend is a perfect time to let soup cook on the stove and let the smells come through the house all afternoon/evening.
The only thing missing was Frank’s hot sauce– it’s my favorite and Walmart was all out- gasp! Texas Pete was an okay substitute, but next time, we’ll definitely use Frank’s.
|1 Tbsp olive oil|
|1 pound uncooked ground turkey breast|
|2 large Carrots, chopped|
|4 celery ribs, chopped|
|4 garlic clove, minced|
|1 Tbsp paprika|
|1 bay leaf|
|1 tsp table salt|
|1 tsp black pepper|
|2 cups fat-free chicken broth|
|1/2 cup hot sauce|
|15 oz canned tomato sauce|
|15 oz canned fire roasted diced tomatoes|
- Heat oil in large pot. Add turkey, break up while cooking. Add carrots, onion, celery, garlic, paprika, bay leaf, salt, and pepper. Cook, stirring frequently, for 7-8 minutes. Add chicken stock, hot sauce, tomato sauce, and diced tomatoes. Bring the chili to a boil, reduce the heat and simmer for 10 minutes. Remove bay leaf before serving. 6 servings, 4 points a serving.