Spicy Peruvian Cauli & Turkey Bowls

Name: Spicy Peruvian Cauli & Turkey Bowls with Blue Corn Tortilla Chips, Monterey Jack & Sour Cream
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Onion; 1 unit Long Green Pepper; 1 Tomato; 3 tbsp Sour Cream; 1 tbsp Southwest Spice Blend; 1 Tomato; 1 Black Beans; 1 unit Tex-Mex Paste; 1 Egg; 1/4 oz Cilantro; 1/4 cup Monterey Jack Cheese; 1 1/2 oz Corn; Salt; Black Pepper; 1 tsp Cooking Oil; 10 oz Ground Turkey

with Blue Corn Tortilla Chips, Monterey Jack & Sour Cream

By Recipe0 System

Soup-er supper alert! Just one spoonful of this hearty, richly spiced soup will warm you from the inside out. Black beans simmer with Southwest spices, sautéed onion, and green pepper until thickened. The soup’s then served loaded up with all the fixin’s: sour cream, Monterey Jack cheese, and cilantro, plus blue corn tortilla chips on the side for dipping. Oh, happy belly!

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
1 unit Long Green Pepper
1 Tomato
3 tbsp Sour Cream
1 tbsp Southwest Spice Blend
1 Tomato
1 Black Beans
1 unit Tex-Mex Paste
1 Egg
1/4 oz Cilantro
1/4 cup Monterey Jack Cheese
1 1/2 oz Corn
Salt
Black Pepper
1 tsp Cooking Oil
10 oz Ground Turkey

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce.

Halve, peel, and dice onion. Core, deseed, and finely dice green pepper. Dice tomato.
2

Heat a drizzle of oil in a medium pot (use a large pot for 4 servings) over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until browned and softened, 5-7 minutes.

Stir in diced tomato, tomato paste, and Southwest Spice Blend until combined; cook until fragrant, 1 minute.

Once onion and green pepper are softened, add turkey or beef. Season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Cook through the rest of this step as instructed.
3

Stir beans and their liquid, Tex-Mex paste, stock concentrate, and ½ cup water (1 cup for 4 servings) into pot with veggies.

Bring to a simmer, then reduce heat to medium low. Cook, stirring often, until flavors meld and soup has slightly thickened, 8-10 minutes. Taste and season with salt and pepper. TIP: Add a splash more water if the soup ends up thicker than you like.
4

Meanwhile, pick cilantro leaves from stems.

Divide soup between bowls and dollop with sour cream. Sprinkle with Monterey Jack and cilantro leaves. Serve with tortilla chips on the side for dipping.

Ground Turkey is fully cooked when internal temperature reaches 165°.

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