1 cup crushed Tortilla chips
2 Tbsp olive oil, divided
1 lb lean ground turkey
1.5 Tbsp Healthy Solutions Authentic Chili/Tacos
1 Tbsp whole fennel seeds, crushed
1 small red onion, diced
1 26-oz box diced/chopped tomatoes
4 cups low sodium chicken broth
1 15-oz can black beans, rinsed
1 cup fat free (0%) plain Greek yogurt
2% Mexican cheese blend (or sharp cheddar)
Green onion, chopped
Crush some tortilla chips and fill a sandwich bag about 3/4 of the way full. Press out the extra air and seal the bag. Lay it down and crush them. As they crush, you'll have some extra air in the bag. Open the bag to remove extra air, re-seal, and keep rolling. Set aside.
In a soup pot, heat 1 Tbsp of olive oil over medium heat. Add the ground turkey, breaking it up as it browns. Add in the Chili/Tacos seasoning and crushed fennel seeds. Stir to coat the turkey. Cook for about 5 minutes.
Stir in red onion. Cook an additional 5 minutes.
Add the chopped tomatoes and chicken broth. Cut the lime in half and squeeze one half's worth of juice into the pot (it should be about 1 Tbsp of juice). Stir to combine. Simmer, uncovered, for 5 more minutes.
Add in the black beans and crushed tortilla chips; stir. The tortilla crumbs won't immediately disappear, they'll gradually dissolve into the soup. Reduce the heat to medium-low and cover the pot. Simmer until ready to serve.
Prepare the lime crema. In a small bowl, stir together the Greek yogurt and the other half's worth of lime juice (about 1 Tbsp of juice). Set aside.
To serve, ladle soup into bowls. Top with lime crema, shredded cheese, and green onion. Serve with extra tortilla chips for an added crunch!