Tex Mex Soup

This is my next successful cooking creation once again this recipe was inspired by The Gracious Pantry. I made a few slight modifications and changed the name to TexMex Soup  because it seems more like a chili than a soup.

Note: this makes about 10 – 12 (1 Cup Servings) so make sure to have room in your freezer.


4 cups low-sodium chicken Broth

1 (15oz) can tomato sauce, no sugar added

1 (15 oz) can black beans, rinsed

2 cups cooked whole wheat macaroni

1lb cooked lean ground turkey

1 small onion diced

1 tbsp olive oil

1tbsp onion powder

Salt / pepper to taste

1 tbsp chilli powder

1 tbsp garlic powder

1 tbsp ground cumin

3 cups Cookin’ Greens Athlete’s Mix (a blend of collards, spinach, kale, sweet red peppers and white beans)

½ red peppers diced


1)      Heat oil in fry pan, add onions until translucent, add ground turkey, salt and pepper and cook until browned

2)      Combine all ingredients in a large soup pot, bring to a boil and let simmer on low until red peppers are tender.


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