1cupchopped fresh tomato (skins removed or canned tomatoes)
2corn cobs(no need to cook it, just cut it off the cob)
fresh cilantro(for garnishing)
Chop the vegetables as described above.
In a large dutch oven or saucepan, cook the turkey over medium heat until thoroughly cooked through. Remove the meat from the pan and set aside. Do not drain.
Using the same dutch oven or pan, cook the onion, bell pepper, jalapeno pepper and zucchini until tender.
Add the garlic and cook for two minutes.
Return the meat to the pan and add the remaining ingredients.
Reduce the heat to simmer and cover with a lid. Simmer for 35 minutes over medium low heat.
When finished, garnish with fresh cilantro and serve.
*This is a very forgiving recipe, adjust the quantities as needed and feel free to play around with additional farmers market finds! *To remove the skin off of fresh tomatoes, drop them in boiling water for about 30 seconds or until the skin peels easily off. *In a pinch, you can use canned corn. *This recipe freezes very well! Make a double batch and store some in freezer bags for an easy meal when back to school gets busy! *If you like your chilli extra spicy, add more chilli powder and possibly some cayenne for an extra kick!The calories shown are based on the recipe serving 8, with 1 serving being 1/8 of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**