Mexican Tomato Soup with Turkey and Chickpeas

Delicious and simple to make. Sprinkle tortilla chips and cheese on top to make it into tortilla soup.

Serves 4

1 yellow onion, sliced
2 14-oz. (400g) cans of whole peeled tomatoes, with juice
2 garlic cloves, chopped
4 cups chicken stock
1 jalapeno pepper (or several tablespoons from a jar)
1 14-oz. can chickpeas, drained
White pepper
1 lb. (450g) ground/minced turkey, cooked
Juice of 1 lime
1 small bunch cilantro (fresh coriander), chopped

Place the onions, tomatoes and garlic in a food processor and process until chunky. Pour the contents in a Dutch oven or large saucepan with the chicken stock, and bring to a boil.

Dice the jalapenos and add to the pot, then add chickpeas. Turn heat to low, cover, and simmer for 15 minutes.

Add a generous dose of salt and white pepper. Just before turning off the heat, add cooked turkey, lime juice, and cilantro. Allow to heat through, then serve.

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