Ingredients:
1 lb ground turkey
1 1/2 cups cut fideo pasta ( can substitute angel hair or vermicelli, broken into 1 inch pieces)
1 cup sliced celery
1/2 cup chopped onions
1 (11 ounce) cans corn or 1 (11 ounce) cans mexicorn
1 (15 ounce) cans tomato sauce
1 (14 ounce) cans chicken broth
1 cup water
1 tablespoon chili powder
1 teaspoon cumin
1 cup shredded cheddar cheese
Directions:
In a large skillet, cook ground turkey and fideo together until turkey is no longer pink.
Add remaining ingredients except cheese.
Heat to boiling, reduce heat and simmer covered until vegetables are crisp-tender, about 15 minutes.
Stir occasionally while cooking.
This makes a thick type soup.
If you want it more”soupy”, you can add another can of chicken broth.
Serve in soup bowls with a garnish of cheese.
Servings: 6
Time preparation: 10 min.
Time total: 35 min.