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- Preparing Time: 50 minutes
- Total Time: -
- Served Person: 12
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 1/2 tablespoons olive oil
- 1 teaspoon cajun seasoning
- 1 1/2 pounds ground turkey
- 4 cloves garlic, minced
- 1/8 teaspoon cayenne pepper, or to taste
- 1 red onion, chopped
- 1 (2.25 ounce) can sliced black olives, drained
- 1 (11 ounce) can condensed cheddar cheese soup
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (16 ounce) jar chunky salsa
- 1 (32 fluid ounce) container chicken stock
- 2 teaspoons salt-free garlic and herb seasoning blend (such as mrs. dash®)
- 1/8 teaspoon smoked paprika, or to taste
- 1 dash curry powder
- 1 dash ground cumin
- 1 (15 ounce) can chili beans in sauce
- 1 (15 ounce) can white hominy, drained
- 2 tablespoons hot sauce (such as taco bell®)
- 1 (1 pound) package shredded mexican cheese blend
- Carbohydrate 22.2
- Cholesterol 85
- Fat 21.7
- Protein 26.2
- Sodium 1443
- Calories 376 calories;
Heat olive oil in a large stockpot over medium-high heat. Add turkey, onion, garlic, salt-free seasoning, Cajun seasoning, garlic powder, black pepper, cayenne pepper, paprika, curry powder, and cumin. Cook and stir until turkey is no longer pink, 5 to 7 minutes. Reduce heat to medium-low and add chicken stock, salsa, chili beans, black beans, hominy, olives, and hot sauce. Stir and bring soup to a boil. Reduce heat and simmer until flavors have combined, 15 to 20 minutes. Whisk condensed Cheddar cheese soup into the stockpot. Remove from heat when soup is melted and smooth, about 5 minutes. Top each bowl with 1/4 cup shredded Mexican cheese blend.
