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Turkey-Pinto Bean Soup With Nacho Garnish

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“Recipe is from the Seattle Times.”
READY IN:
55mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. To prepare the soup: In a large pot, heat oil over medium heat. Add onion, garlic, red pepper, carrots and celery. Sauté 10 minutes.
  2. Stir in undrained tomatoes, chilies and broth. Bring to a boil, reduce the heat and simmer 10 minutes.
  3. Stir in the pinto beans, cooked turkey meat, rice, cumin, oregano, cayenne and salt. Simmer 15 minutes.
  4. To prepare the nachos: Spread the tortilla chips on a baking sheet and sprinkle with the cheese. Place on the top rack of the oven and broil until bubbly. Garnish each serving of soup with a few nachos and serve the remaining on the side.

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