Skinnytaste (Turkey) Cheeseburger Soup

 

Skinnytaste Cheeseburger Soup

Ingredients

• ▢ 1/2 pound 93% lean ground turkey
• ▢ 1 tablespoon unsalted butter
• ▢ 1 medium onion, chopped
• ▢ 2 medium carrots, chopped
• ▢ 2 celery stalks, chopped
• ▢ 2 garlic cloves, minced
• ▢ 2 tablespoons all-purpose flour, wheat or gluten-free*
• ▢ 1/2 teaspoon kosher salt
• ▢ Freshly ground black pepper
• ▢ 3 1/2 cups low sodium chicken broth
• ▢ 10 ounces Yukon Gold potatoes, 2 medium, peeled and finely diced
• ▢ 1 12-ounce wedge cauliflower (1/4 of a large head), stem attached
• ▢ 1 3/4 cups shredded 2% shredded cheese
• ▢ 2 tablespoons chopped scallions, for garnish

Instructions

Instant Pot Method

• Press the sauté button on an electric pressure cooker. Add the turkey and brown the meat, using a wooden spoon to break it into small pieces as it cooks, 4 to 5 minutes. Drain the meat and transfer it to a small bowl.
• In the pressure cooker (still on sauté), melt the butter. Add the onion, carrots, celery, and garlic. Cook, stirring, until softened, about 5 minutes. Add the flour, salt, and pepper to taste and cook, stirring, for 1 minute to cook the flour. Return the turkey to the pressure cooker and add the chicken broth, potatoes, and cauliflower and stir.
• Seal and cook on high pressure for 10 minutes, until the potatoes are soft. Quick release, then open when the pressure subsides.
• Transfer the cauliflower and 1 cup of the liquid to a blender and blend until smooth. Pour the puree into the soup and stir well. Add the cheddar and stir until melted. Serve topped with the scallions.

Stove Method

• To make this in a large pot or Dutch oven, sauté over medium-high heat in steps 1 and 2. For step 3, bring to a boil, then cook, covered, over low heat until the potatoes and cauliflower are tender, 25 to 30 minutes. Transfer 1 cup of the liquid and the whole cauliflower to the blender, and blend until smooth. Stir the puree into the soup, add the cheddar, and serve topped with the scallions.

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30-minute Cilantro Lime Chicken and Corn

 

This was delicious!

Modifications: I used 2 cans of canned corn (which I heated in a pan and then drained before adding feta and lime and cilantro), added garlic powder on the chicken thighs and I also added more salt.

To have some extra chicken available for my family of 5, I roasted some Aldi southwest chicken breasts in the oven.

I warmed up some rice as a side also.

30 Minute Cilantro Lime Chicken and Corn

Ingredients

Corn

• 4 ears corn husks and silks removed
• 1 cup feta cheese crumbled or cotija cheese
• ½ cup fresh cilantro chopped
• 1 lime small
• ¼ teaspoon chili powder to taste

Chicken

• 1.5 lb chicken thighs skinless, boneless
• 1 teaspoon chili powder
• ¼ teaspoon salt to taste
• 2 tablespoons olive oil
• 2 tablespoons butter

Instructions 

Prepare corn

• Cook corn in boiling water for about 5 minutes. Drain, let the corn cool off.
• Using knife, remove corn kernels from the cob.
• Add cooked corn kernels them to a medium bowl.
• Add crumbled feta cheese. Add fresh cilantro. Squeeze half a lime over the mixture. Mix.
• Top with chili powder to taste.

Prepare chicken

• Generously season the chicken thighs with salt and chili powder.
• Heat an empty cast-iron skillet over medium heat for 2 minutes. This allows the cast-iron skillet to heat through. Add 2 tablespoons of olive oil. Add chicken thighs. Cook the chicken on medium heat for 5 minutes, without moving it. This allows the chicken to sear.
• Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer until it's cooked through. Remove from heat.
• Add 2 tablespoons of butter to the skillet and stir, off heat, to coat the chicken. 
• Squeeze the other half of the lime over the cooked chicken, or slice it and stir it around the chicken, squeezing out the lime juice with the spoon in the process.

Assembly

• Add half of the corn mixture into the skillet with chicken. Mix it well with chicken juices.
• Taste and add another tablespoon of butter, if needed, over the corn and chicken, if desired. 
• Squeeze more fresh lime over the corn and chicken, if desired. Taste before adding more lime juice to ensure your dish is not too sour. 
• When serving, top with the remaining half of the corn mixture.