A little bit sweet and a little bit spicy, this soup is the perfect combination of spices to satisfy your taste buds and your craving for something warm and comforting!
2 Tablespoons olive oil
1 medium onion, roughly chopped
1/2 jalapeno pepper, seeded and diced
2 red bell peppers, chopped
1 pound ground turkey or chicken, optional
1 28-ounce can crushed tomatoes
1/2 sweet potato, julienned
4 cups chopped spinach or kale or a combination
1/2 cup corn
1 can black beans, rinsed and drained
4 cups low-sodium chicken or vegetable broth
2 tablespoons ground cumin
2 tablespoon chili powder or to taste
1 1/2 teaspoons sea salt
Dollop of plain yogurt
Heat olive oil in large pot or Dutch oven. Add onion, bell and jalapeno peppers and cook for 5 minutes over medium-high heat. Add the chili powder, cumin and salt and continue cooking for another minute. Add the chicken to the vegetables if using, stirring to break up clumps and cook for 8-10 minutes or until chicken is no longer pink.
Turn the heat to low before adding the tomatoes and broth. Increase heat to medium high and bring to a boil. Add the sweet potatoes and corn. Cover and cook at a low boil for at least 30 minutes. Add the greens and beans and heat through for about 1 minute. Soup always tastes better the next day!