Chipotle Turkey Meatball Soup

Smoked paprika and chipotles in adobo give this soup a rich, smoky flavor in minutes.

Calories

128

Carbohydrates

37g

Protein

21g

Potassium

485mg

Fiber

9g

Sugar

10g

Ingredients

Meatballs

Soup

2 tablespoons extra-virgin olive oil
1 yellow onion, chopped (about 1 1/2 cups)
1 poblano chile, seeded and chopped (about 3/4 cup)
2 medium carrots, peeled and sliced into 1/4-inch-thick rounds (about 3/4 cup)
3 garlic clovess, finely chopped (1 tablespoon)
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon ground cumin
4 cups chicken broth
2 tablespoons finely chopped canned chipotle chiles, plus 1 tablespoon adobo sauce
1 teaspoon kosher salt
1 (15-ounce) can fire-roasted crushed tomatoes
1 large russet potato, peeled and cut into 3/4-inch pieces (about 2 cups)
1 medium zucchini, quartered and cut into 1/3-inch pieces (about 1 1/2 cups)
Toppings: tortilla chips, diced avocado, fresh cilantro leaves
Lime wedges, for serving

Make the meatballs

Whisk together rice, cilantro, salt, oregano, cumin, and egg in a medium bowl. Add turkey, and stir together until thoroughly incorporated. Scoop about 24 (1 1/2-tablespoon) balls onto a large rimmed baking sheet. Cover and chill until firm, about 15 minutes.
Make the soup

Heat oil in a large Dutch oven over medium-high. Add onion and poblano chile; cook, stirring occasionally, until starting to soften, about 3 minutes. Add carrots; cook, stirring often, until vegetables start to brown in spots, about 5 minutes. Add garlic, smoked paprika, oregano, and cumin; cook, stirring constantly, until fragrant and vegetables are coated in spices, about 1 minute.
Stir broth, chopped chipotle chiles, adobo sauce, salt, and crushed tomatoes into Dutch oven; bring to a boil over medium-high. Gently stir in potato and meatballs. Reduce heat to medium-low; simmer, stirring gently and occasionally, until potato is cooked through and a thermometer inserted into meatballs registers at least 160°F, about 15 minutes.
Stir zucchini into Dutch oven; cook, stirring occasionally, until tender, about 5 minutes. Ladle soup into individual bowls; top with tortilla chips, avocado, and cilantro.