Taco Turkey Zoodle Soup

Ingredients

• 2.5 lb Ground Ultra Lean Turkey Breast
• 1 Tbsp Extra Virgin Olive Oil
• 1 tsp Mrs Dash Extra Spicy*
• 1 Tbsp Mrs Dash Southwest Chipotle*
• 1 Medium Yellow Onion
• 6 cloves Garlic
• 2 Jalapeno Peppers
• 1 Poblano Chili Pepper
• 2 Qt Low Sodium Chicken Broth (I like Imagine Chicken Broth, Low Sodium)
• 28 oz Fire Roasted Tomatoes, Diced
• 2 Medium Zucchini
• 1 Avocado
• 2 Limes
• 1 Bunch Cilantro

Directions

1. Brown ground turkey with seasonings (adjust to taste, or use a packet of clean Fajita seasoning - no MSG).
2. Dice jalapeno, poblano and onion. (My husband hates onion, so I simply quarter it so it's easy to pull onions out of his bowl).
3. Mince garlic.
4. Spiralize zucchini and set aside.
5. Heat a skillet over medium high heat. Add oil and onions and cook just until translucent - about 4 minutes.
6. Add garlic and peppers and sauté 1-2 minutes. Remove from heat.
7. In slow cooker (I use crockpot liners for easy cleanup), mix together the cooked turkey, pepper, onion and garlic mixture, zucchini noodles*, can of tomatoes (with juice), and broth. Mix well.
8. Cover and cook on low 4-6 hours.
9. When ready to serve, chop cilantro and add to crockpot, reserving 1/4 cup for garnish.
10. Add juice of 2 limes. Stir well.
11. Dice avocado.
12. Top each serving with a sprinkle of cilantro and diced avocado.