Turkey and White Bean Soup with Lime and Cilantro

2 tbsps olive oil
1 medium onion, diced
2 carrots, peeled and sliced into rounds or diced
1/2 tsp salt
1 poblano pepper, diced
1/2 sweet bell pepper, diced
2 jalapeno or 1 serrano pepper, minced
1 tbsp each ground cumin, oregano and thyme, or to taste
2 tsps granulated onion
1 lb extra lean ground turke
2 quarts chicken broth
2 14.5 oz cans cannellini or other white beans, drained and rinsed
1 cup frozen corn kernels
2 scallions, trimmed and sliced into rounds
1/2 cup chopped fresh cilantro, divided
Lime juice to taste

Heat olive oil in a large dutch oven over medium-high heat until shimmering. Add onion and carrot and sprinkle with salt. Cook until onion and carrots are beginning to soften, about 3-5 minutes. Add peppers and cook for an additional 5 minutes. Add dried spices and cook for 1-2 minutes, stirring frequently. Add ground turkey and cook until turkey is lightly browned, 7-10 minutes. Pour in chicken broth and bring to a boil. Add cannellini beans and corn and lower heat. Simmer for about 20 minutes, or until flavors are well-blended. Add scallions, lime juice and half of the cilantro and cook for another 3-5 minutes. Taste and adjust seasoning as necessary. Garnish with remaining cilantro.

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user MISS_THING.