(16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
cup finely chopped sweet onion
tablespoon minced fresh garlic
tablespoon salt-free Mexican or southwest seasoning
cups uncooked instant brown rice
cups low-sodium chicken broth
cups mild red enchilada sauce
(14.5-ounce) can no salt-added diced tomatoes in juice
cup plus 2 tablespoons all natural* chipotle queso (salsa con queso will work as a second option)
½ cups 50% less-sodium black beans
teaspoons finely chopped fresh cilantro
baked tortilla chips
Lightly mist a non-stick saucepan with cooking spray. Add turkey, onion, garlic and seasoning.
Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
Add rice, chicken broth, enchilada sauce and diced tomatoes. Turn heat to high, cover and bring to boil. When soup reaches boiling, reduce heat to medium-low. Simmer 20 minutes, or until the rice is cooked. Stir in chipotle queso. Continue cooking 20 minutes, uncovered, or until soup begins to thicken slightly.
Stir in black beans and continue cooking until they are warmed through. Divide the soup among 6 serving bowls. Squeeze juice of lime wedges over each bowl, then top with cilantro. Break tortilla chips over each bowl.