Hot & Spicy! High-Protein Mexican Soup

chicken breast

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu offers a plant-based protein option.

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are high in protein and quick to cook.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: no cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be homemade.

Prepare the small red beans by soaking them overnight in water.

Brown the ground turkey in an electric skillet at medium heat (350°F).

Score and cut the tomatoes into bite-size pieces, yielding about 7 cups.

Chop the jalapeño peppers into strips and then into bite-size pieces, yielding about 1 cup.

Add the ground turkey to the crock pot and stir in the chopped jalapeños and chipotle pepper.

Add the drained beans, chopped tomatoes, canned corn (with juice), and quinoa to the crock pot.

Pour in 6 cups of water and stir the mixture.

Cover the crock pot and cook on high for 7-8 hours.

After cooking, portion the soup into containers using a ladle.

Add Greek yogurt and low-fat cheese to each serving for added protein.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens