Spicy CaribbeanTurkey Soup
Serve with crusty French bread.

• 1/4 teaspoon ground allspice
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper, divided
• 1 pound skinless boneless turkey breast, cut in 1-inch chunks *
• 1 medium garlic clove, minced
• 1 medium onion, chopped
• 14 1/2 ounces fire-roasted diced tomatoes with green chilies, undrained
• 15 ounces canned black beans, drained and rinsed
• 2 cups canned chicken broth
• 1/2 teaspoon table salt
• 1 tablespoon fresh lime juice
• 2 tablespoons fresh cilantro, minced

Combine allspice, cayenne, ginger, garlic salt and 1/4 teaspoon of black pepper in a medium bowl.

Add turkey and toss to coat; set aside for 15 minutes.

Place turkey in a 5-quart slow cooker; add any spices remaining in bowl. Add garlic, onion, tomatoes, beans, broth, salt and remaining 1/4 teaspoon of pepper; stir.

Cover and cook on LOW setting for 6 to 7 hours.

Stir in lime juice and cilantro; let sit for 5 minutes for flavors to blend.

COOKS NOTE: Boneless skinless chicken breast may be subbed for the the turkey.

Per Serving: 184 Calories; 2g Fat (7.9% calories from fat); trace Saturated Fat; 25g Protein; 15g Carbohydrate; 5g Dietary Fiber; 47mg Cholesterol; 1093mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

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