Spicy Turkey, Kale, And Mushroom Soup

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 lb lean ground turkey
• 1 tablespoon paprika
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon chili powder
• 1 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon oregano
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground cloves
• 1/4 cup vinegar
• 2 tablespoons water, divided
• 2 medium yellow onions, chopped
• 6 garlic cloves, minced
• 8 ounces shiitake mushroom caps, sliced
• 8 cups low sodium chicken broth
• 1 lb kale, thick stems removed, roughly chopped

Recipe

• 1 crumble the ground turkey into a medium bowl. add the paprika, red pepper flakes, chili powder, salt, pepper, cumin, oregano, coriander and cloves; mix well. stir in the vinegar and 1 tablespoon of water; cover and refrigerate for at least 1 hour, up to overnight.
• 2 place a large pot over medium heat. add the remaining 1 tablespoon of water, onions, and garlic. sauté until the onions begin to soften, about 4 minutes. turn the heat to medium-high and add the turkey mixture and mushrooms. cook, stirring often, until the turkey is browned, about 8 minutes. add the broth and bring to a boil. add the kale. reduce the heat to a simmer, cover, and continue to cook until the kale is tender (about 10 minutes), and serve.