Prep time: 20 minutes

Cook time: 45-50 minutes

Materials:

• 1 onion chopped
• 3 garlic cloves minced
• 1 jalapeño diced
• 1 zucchini chopped
• 1 yellow squash chopped
• 1 cup corn kernels
• 1 lb. lean ground turkey
• 28 oz. can diced tomatoes
• 10 oz can Rotel diced tomatoes and chilies
• 2 tbsp. olive oil
• 1 tsp sugar
• 1 tsp dried parsley
• 1 tsp marjoram
• 1 tsp oregano
• 1/2-1 tsp chili powder
• Salt and pepper to taste

Process:

1. In a large soup pot or Dutch Oven add in the olive oil and onion. Cook stirring often until onions soften.
2. Add in the garlic and cook until fragrant, about 60 seconds.
3. Add in the zucchini and yellow squash. Season with salt and pepper and cook for 2-3 minutes, just enough time to allow them to soften.
4. Add in the jalapeno and cook for a minute or two.
5. Add in the ground turkey and cook breaking the turkey up until turkey is fully cooked through.
6. Now add in the diced tomatoes, Rotel diced tomatoes and chilies, sugar, parsley, marjoram, oregano, chili powder, and salt and pepper if needed.
7. Mix well to make sure everything is nicely incorporated.
8. Cover and simmer 25-30 minutes, stirring occasionally.
9. When done plate, top with some cheddar cheese (optional) and enjoy.