Turkey Enchilada Soup

Olive oil spray 1 (20-ounce) package Jennie-O extra lean ground turkey breast 1/2 cup finely chopped sweet onion 1 tablespoon minced fresh garlic 1 tablespoon salt-free Mexican or Southwest seasoning 1 1/4 cups uncooked instant brown rice 6 cups low-sodium chicken broth (no more than 100 mg sodium per cup) 2 cups mild red enchilada sauce 1 (14 1/2-ounce) can, no salt-added, diced tomatoes in juice 1/2 cup plus 2 tablespoons chipotle queso (all-natural, if possible; salsa con queso will work as a second option) 1 1/2 cups rinsed and drained, 50 percent less-sodium black beans 6 lime wedges - divided use 6 teaspoons finely chopped fresh cilantro - divided use 24 baked tortilla chips - divided use

Place a large nonstick soup pot over medium-high heat. Lightly mist the pot with olive oil spray and add the turkey, onion and garlic. Sprinkle the Mexican seasoning over the turkey mixture, then cook the mixture, breaking the turkey into large chunks as it cooks, until no longer pink, about five to seven minutes. Add the rice, broth, enchilada sauce, and tomatoes. Turn the heat to high, cover the soup and bring it to a boil. When the soup reaches a boil, reduce the heat to medium-low. Simmer it for 20 minutes, or until the rice is completely cooked.
Stir in the cheese sauce. Continue cooking for an additional 20 minutes, uncovered, or until the soup begins to thicken slightly. Stir in the black beans and continue cooking until they are just warmed through.
Divide the soup among six serving bowls (about 2 cups per bowl). Squeeze the juice of one lime wedge over each bowl, then top each bowl with 1 teaspoon of the cilantro. Using your hands, break four chips over each bowl of soup. Serve immediately.

Makes 6 (2-cup) servings.

Nutritional Information Per Serving: 340 calories, 31 g protein, 40 g carbohydrates, 7 g fat, trace amounts of saturated fat, 38 mg cholesterol, 5 g fiber, 787 mg sodium.

Recipe and photograph provided courtesy of www.Jennie-O.com; through ARA Content.