Mexican Stuffed Pepper Soup
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium onion chopped
- 3 large bell peppers chopped (your choice of colors)
- 1 poblano pepper chopped
- 1 pound lean ground turkey see Notes
- 3 garlic cloves minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 4 cups low-sodium chicken broth
- 1 cup quick-cooking brown rice
- Kosher salt and freshly ground black pepper to taste
- ΒΌ cup chopped fresh cilantro plus more for serving
- Garnish with chopped fresh cilantro shredded cheese (such as Monterey Jack or queso fresco/blanco) and/or hot sauce
Instructions
- Heat oil in a large pot or Dutch oven (at least 5 quarts) over medium-high heat.
- Add onion, bell peppers and poblano pepper. Cook, stirring often, until starting to soften, about 10 minutes.
- Add turkey, garlic, cumin, coriander, Kosher salt and freshly ground black pepper. Stir and break up the turkey with a wooden spoon, until the turkey is no longer pink, about 3 to 5 minutes.
- Stir in broth and rice and bring to a boil.
- Reduce heat to maintain a low simmer, cover and cook until the rice is tender, 15 to 20 minutes. Remove from heat and stir in cilantro.
- Serve the soup topped with cilantro and cheese, if desired.
- To make ahead
- Refrigerate for up to 3 days.
Notes
* You can use ground lean beef or ground chicken in place of the turkey.
* Soup can be made 3 days in advance and refrigerated or frozen for up to 3 months.
* Want to make this Italian-inspired? Use 2 teaspoons dried basil and 2 teaspoons dried oregano in place of cumin and coriander. Use flat-leaf parsley in place of cilantro. Top with shredded provolone or mozzarella cheese.
* Soup can be made 3 days in advance and refrigerated or frozen for up to 3 months.
* Want to make this Italian-inspired? Use 2 teaspoons dried basil and 2 teaspoons dried oregano in place of cumin and coriander. Use flat-leaf parsley in place of cilantro. Top with shredded provolone or mozzarella cheese.
