Loaded Turkey Tortilla Soup

2.0 cup Rice - Minute instant brown rice
2.0 cup Minute Ready to Serve Brown Rice & Quinoa, 1 cup
16.0 oz Turkey - 99% Fat Free - Jennie O Extra Lean Ground Turkey Breast
2.0 cup Yellow Sweet Corn, Canned
2.0 serving Kidney Beans, Sun-Vista, Red Kidney Beans (1/2 cup)
2.0 cup Black Beans - canned - Kroger
8.0 tsp Lawry's Taco Seasoning
3.0 cup, sliced Zucchini
1.0 large Egg, fresh, whole, raw
3 boxes Vegetable Broth

Meatballs (albondigas) In a medium bowl add your egg, turkey, bag of instant brown rice and quinoa and 1 packet low sodium taco seasoning. Add salt and cumin if desired. Mix well with hand. Begin making 2inch size meatballs by rolling in palms until evenly binded. Set aside. Cut Zucchini into your preferred size slices or cubes, set aside. In large pot add 3 boxes of vegetable broth Bring to boil Slowly add your turkey meatballs Boil on low for about 15 mins Continue cooking on low to medium heat Begin adding Canned corn Black beans Kindly beans Zucchini Bag of instant brown rice 2 packets of low sodium taco seasoning Add additional spices to taste. Continue cooking on medium heat for 20-30 mins. Or until your Zucchini is tender. Enjoy this soup with Fresh sliced avocado Fresh squeezed lime Shredded cheese And crushed tortilla chip toppings. Keep in mind I didn't get specific with the amount of spices to add as everyone had their preferences. I tend to be heavy handed which can defeat the purpose of this being a healthy alternative! Give your soup a taste and add what you need! But that taco seasoning does most of the work!

Serving Size: Makes about 10-12 servings

Number of Servings: 10.0

Recipe submitted by SparkPeople user RICKIEABOCA.