1 pound ground turkey
1 red bell pepper chopped
1 zucchini chopped
1/2 onion minced
1 package low sodium taco seasoning
2 cans Hormel turkey chili
2 cans black beans
2 cans tomato sauce
1 bag frozen corn
2 boxes jiffy corn bread mix
2 eggs
2/3 cups skim milk
1 can diced green chilies
1/2 cup shredded sharp cheddar cheese
In a large stock pot add the turkey, onions, zucchini and bell pepper drizzle with olive oil and let cook for 10 minutes. Add the remainder of the ingredients and bring to a boil. Reduce heat to simmer and cover for 30 minutes. While the soup is cooking combine all the corn bread ingredients in a large bowl then pour into a small baking pan brushed with olive oil. Bake at 400 degrees for 15-20 minutes. For more on this recipe or any others please email me at alesia.leach@gmail.com
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