Turkey Pozole Verde

Name: Turkey Pozole Verde
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 pound ground turkey (lean 93/7); 2 tablespoon olive oil; 1 yellow onion (medium, diced); 2 poblano peppers (seeded and diced); 4 clove garlic (minced); 1 pound tomatillos (husked and chopped); 4 cup vegetable broth; 1 can cannellini beans (rinsed and drained); 2 zucchinis (diced); 4 cup baby spinach; 2 tablespoon chia seeds; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 0.5 teaspoon salt; 1 avocado (diced); 2 limes (cut into wedges)

A wholesome Mexican soup featuring lean ground turkey, tender white beans, poblanos, and spinach in a fragrant tomatillo-herb broth.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 6
Cuisine: Mexican
Difficulty: Easy

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Protein
High-Fiber
Low-Calorie
Low-Sugar
Low-Saturated-Fat
Low-Sodium
Low-Carb
Low-Cholesterol

Ingredients

2 pound ground turkey (lean 93/7)
2 tablespoon olive oil
1 yellow onion (medium, diced)
2 poblano peppers (seeded and diced)
4 clove garlic (minced)
1 pound tomatillos (husked and chopped)
4 cup vegetable broth
1 can cannellini beans (rinsed and drained)
2 zucchinis (diced)
4 cup baby spinach
2 tablespoon chia seeds
1 teaspoon dried oregano
1 teaspoon ground cumin
0.5 teaspoon salt
1 avocado (diced)
2 limes (cut into wedges)

Instructions

Heat 1 tablespoon olive oil in a large Dutch oven or soup pot over medium-high heat.
Add ground turkey, breaking it apart with a wooden spoon, and cook for 6 to 8 minutes until browned and cooked through to an internal temperature of 165°F. Transfer turkey to a plate.
In the same pot, heat the remaining 1 tablespoon olive oil over medium heat. Add diced yellow onion, poblano peppers, garlic, and chopped tomatillos. Sauté for 6 minutes until softened and fragrant.
Stir in dried oregano, ground cumin, and 1/2 teaspoon salt. Cook for 1 minute until spices are toasted.
Pour in low-sodium vegetable broth, rinsed cannellini beans, chia seeds, diced zucchini, and the cooked ground turkey. Bring to a boil, then reduce heat to low and simmer uncovered for 12 minutes.
Stir in fresh baby spinach and cook for 2 minutes until just wilted. Remove from heat.
Ladle pozole into bowls and top each portion with fresh diced avocado and a squeeze of fresh lime juice from lime wedges.

Notes

Keeps well in an airtight container in the refrigerator for up to 4 days. Add fresh avocado and lime wedges after reheating.

Nutrition (per serving)

Calories: 395
Protein: 35.2 g
Carbohydrates: 22.8 g
Fat: 18.5 g
Fiber: 9.2 g
Sodium: 365 mg
Saturated Fat: 3.4 g
Sugar: 4.6 g
Cholesterol: 62 mg