This stew is great for dinner because of its amazing textures and flavor.
Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Course: Soup, Dinner
American Cuisine
Keyword: Budget-Friendly, Gluten-Free, Kid-Friendly, Low-Carb
Servings: 6 people
Calories: 311kcal
Ingredients
- Two tablespoons additional virgin olive oil
- One small yellow onion, chopped small
- One small green pepper, diced small
- Three minced garlic cloves
- One large carrot, peeled and diced small
- Two small sweet potatoes, peeled and chopped into medium-sized chunks
- 3 cups boneless, skinless turkey breast cooked and shredded (leftovers are great!)
- 28 oz diced tomatoes cans
- One tablespoon smoked paprika
- One teaspoon dried oregano
- One teaspoon ground coriander
- 1/4 teaspoon crushed red pepper flakes
- 6 cups chicken broth low-sodium
- 1/4 cup Greek yogurt plain
- Two tablespoons chopped cilantro fresh
Instructions
- Heat oil in a large soup pot on medium heat. Add the onion and pepper, garlic, carrot, and salt. Cook the onions until softened. The carrots might still be crunchy. Add the remaining ingredients except for yogurt and cilantro. Bring to boil. Stir frequently. Bring to boil, stirring often. Reduce heat to low and simmer for approximately 1 hour.
- Serve in bowls and top with yogurt or cilantro.
Nutrition
Calories: 311kcalSmartPoints (Freestyle: 8
SmartPoints (Freestyle: 8