Tex-Mex Turkey Bean Soup

With rising food costs and growing families, I have reached back into some of my old family favorites to help my daughters with their young children. One of my granddaughters has recently been told she fairs better gluten and dairy free so I originally posted this for her. I used to load this soup into the crock-pot on Sunday Morning and it was hot and ready to eat when we came home. My children loved this soup. Its not very interesting to look at but it sure is tasty. Also, this is not very spicy as is, so most children will eat this right out of the pot! Enjoy. 

Tex-Mex Turkey Bean Soup 

2 teaspoons olive oil
8 ounces ground turkey
1 cup chopped onion
1 1/2 cups water
1 can (16 oz.) refried beans
1 cup thick and chunky salsa (mild or medium, your choice)
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
slightly crushed gluten-free corn chips (as garnish)

1. In a large saucepan, heat the oil over medium-high heat. Add the turkey and onion and cook, stirring often, or until the turkey is browned.
2. Add the water, refried beans, salsa, chili powder, and cumin. Bring to a boil over medium-high heat, stirring often. Reduce the heat to medium-low and simmer uncovered for 10 minutes, stirring occasionally.
3. Serve with crushed corn chips, if desired.

Gluten-free concerns: I do not know if commercially made chili powder is safe, but you can substitute 1/8 to 1/4 teaspoon of cayenne pepper and a couple twists of ground black pepper. Likewise, you'll need to check on the salsa. If concerned, you can substitute a can of diced tomatoes with or without green chilis.