Hot Texas Chili Soup
|Drained cooked red kidney beans||12 Ounce|
|Cooked ground turkey||6 Ounce|
|Canned low sodium stewed tomatoes||3 Cup (48 tbs)|
|Tomato sauce||2 Cup (32 tbs)|
|Chopped onions||1 1⁄2 Cup (24 tbs)|
|Canned green chilies||1 Cup (16 tbs), drained, rinsed and chopped|
|Chili powder||1 1⁄2 Tablespoon|
|Ground cumin||1 1⁄2 Teaspoon|
|Dried oregano||1 Teaspoon|
|Hot pepper sauce||1⁄4 Teaspoon|
In 3-quart slow-cooker, combine all ingredients and 2 cups water.
Cover and cook on Low 4 hours or on High 2 hours, until onions are tender.
Ladle evenly into 6 soup bowls.