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Spicy Turkey Soup Florentine with Cream Cheese

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Level: Easy

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Description

Pasilla and serrano chile peppers with the addition of cream cheese gives this turkey soup a unique twist!

Ingredients

  • 1 Tablespoon Extra Virgin Olive Oil
  • 1-½ cup Onion, Diced
  • 1 cup Celery, Diced
  • 1 whole Pasilla Pepper, Diced
  • 1 whole Serrano Chile, Finely Diced
  • ½ pounds Lean Ground Turkey
  • 2 teaspoons Fresh Garlic, Minced
  • 1-½ teaspoon Sea Salt
  • ¼ teaspoons Pepper
  • 1 bunch Fresh Spinach, Stems Removed And Chopped
  • 4 cups Chicken Stock
  • 1-½ cup Cauliflower, Cut Into Small Florets
  • ¾ cups Potato, Diced Small
  • 1-½ cup Canned Great White Northern Beans With Liquid
  • 3 ounces, weight Cream Cheese
  • 3 whole Green Onions, Sliced, For Garnish

Preparation

In a large pot over medium heat, add the olive oil, onions, celery and peppers. Saute until the onions are translucent, about 10 minutes. Add in the turkey, garlic, salt and pepper, breaking up the turkey as it browns. Cook until the turkey is fully cooked, about 7 minutes. Add the spinach, and stir until wilted. Pour in the chicken stock, cauliflower, potato, and beans with their juices, and bring the mixture up to a boil. Once boiling, add the cream cheese and stir until it is melted into the soup. I used a whisk to help the process. Divide among four bowls, and top with sliced green onions.

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