Ingredients:
1 lb lean ground turkey or chicken1 cup onion, diced3 cloves garlic, minced2 bell peppers (any color), chopped1 can (14.5 oz) diced tomatoes, no salt added1 can (14.5 oz) tomato sauce, no sugar added4 cups reduced-sodium chicken broth1 cup cooked brown rice or quinoa (or cauliflower rice for a lower-carb option)1 teaspoon Italian seasoningSalt and pepper to tasteOptional: Chopped fresh parsley for garnishInstructions:
In a large soup pot or Dutch oven, brown the ground turkey or chicken over medium heat until it’s no longer pink. Drain any excess fat.Add the diced onion and minced garlic to the pot. Cook for a few minutes until the onion becomes translucent.Stir in the chopped bell peppers and continue cooking for another 2-3 minutes.Add the diced tomatoes, tomato sauce, chicken broth, Italian seasoning, salt, and pepper. Stir to combine.Bring the soup to a boil, then reduce the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld together.Add the cooked brown rice or quinoa (or cauliflower rice) to the soup. Stir well and let it simmer for an additional 5-10 minutes.Adjust seasoning if needed. If the soup is too thick, you can add more chicken broth or water to reach your desired consistency.
