This is an amazingly hearty, yummy soup for all winter long. Great for lunches, packed in a thermos, or as dinner with a rustic loaf of bread, no one will leave meal time unsatisfied. The broth is both savory and provides a bit of a kick without being too spicy, so even younger kids can enjoy it. It’s infinitely variable too, so add or substitute any of your favorite flavors.

Serves 6-8

Ingredients
4 cups turkey or chicken stock
2 cans (14.5oz each) diced tomatoes (I used Muir Glen fire roasted)
2 cans (14.5 oz each) cannellini beans, or any white beans, rinsed and drained
1 teaspoon canola oil
1 yellow onion, diced
cloves garlic, minced
2 cups cooked turkey, shredded (you can use more turkey if you’d like)
1 Tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon black pepper
salt to taste if necessary

Method
1. Heat stock, tomatoes, and cannellini beans in a large stock pot over medium high heat.  Bring to a high simmer.

2. Meanwhile, heat oil in a small saute pan over medium heat.  Add onion and garlic.  Cook until soft and translucent. Transfer onion and garlic to soup pot.

3. Add turkey, chili powder, cumin, paprika, and black pepper to soup pot.  Bring to a boil, then reduce heat to low and let simmer at least 30 minutes.  Taste and adjust seasonings if necessary by adding more spices.  Add salt if necessary.

4. Ladle into bowls and serve hot.  Add a squirt of lime juice, sour cream, or fresh cilantro if desired.

*Note: you could easily use cooked chicken in place of the turkey.

Susan Schuman is a working mom with two small kids and a hungry husband. She writes Our Family Eats to share ideas for fun, wholesome meals that anyone can fit into their hectic schedule.  You can connect with Susan on Twitter @ourfamilyeats.