We love to host people over to our home. There’s nothing I like more than to have a crowd of people seated around my pretty kitchen table.
And often times, as we put out invites for a last minute get together, I’m thankful for my special talent of throwing ingredients together out of whatever is in my cabinet and fridge.
The other night, we had friends over, and since it was a super chilly night, I threw some things into a pot to make a nice warm soup. Since it got some rave reviews, I thought I’d share the recipe with all of you!
1 lb. ground turkey
1 tsp fennel seeds
1 tsp oregano
1 tsp chili powder
salt and pepper to taste
4 large potatoes, peeled and diced
5 large carrots, peeled and diced
1 handful cilantro, finely chopped
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 green pepper, finely chopped
1 28 oz can of petite diced tomatoes
1 box (or 32 oz) of chicken stock
Cook ground turkey over medium heat until browned, adding fennel, oregano, chili powder, and salt and pepper halfway through, and stirring to mix completely.
In a separate pan, cook carrots, green pepper, onion, and garlic, stirring regularly, until onions are translucent (approximately 5-7 minutes) on medium heat.
In a crockpot or dutch oven, pour tomatoes and chicken stock, over high heat if cooking for 5 hours, low if cooking all day. Add cilantro, cooked turkey, and the contents of the veggie pan. Cover, and cook until ready to enjoy!
We paired ours with cornbread for dipping. This one was a hit – it’s the perfect thing for a chilly weekend meal, and an alternative to our chili recipes.
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