Soothing Mexican-themed turkey taco soup that can be enjoyed as a light meal or with garnishes that can make it more sinful. Freezes well.
Turkey Taco Soup
Soothing Mexican-themed turkey taco soup that can be enjoyed as a light meal or with garnishes that can make it more sinful. Freezes well.
Ingredients
- 2 tablespoons olive oil
- 1 ¼ pounds ground turkey
- 1 onion chopped
- 2 carrots cut into 1/4 inch rounds
- 2 stalks celery chopped
- 1 ½ cups frozen corn
- ½ bunch chopped fresh cilantro divided
- 5 cloves garlic chopped
- 1 ounce package taco seasoning mix
- ¼ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ teaspoon dried oregano
- 28 ounce can diced tomatoes with juice
- 15 ounce can kidney beans rinsed and drained
- ½ cup sliced black olives
- 1 green chile pepper halved lengthwise
- 3 ½ cups chicken broth
- 1 cup water or more as needed
- ¼ cup lime juice
- salt and ground black pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat and stir in ground turkey. Cook and stir until turkey is crumbly, evenly browned, and no longer pink. Transfer turkey to a bowl; set aside.
- Cook and stir onion in the same pot until nearly translucent, about 5 minutes. Add carrots and celery. Continue to cook and stir until tender, about 8 more minutes.
- Stir in corn, about 1/4 cup cilantro, garlic, taco seasoning, cumin, chili powder, dried oregano, and cooked turkey. Cook and stir until fragrant, about 2 minutes.
- Mix in tomatoes with juice, kidney beans, olives, and green chile pepper. Pour in chicken broth, water, and lime juice; season with salt and black pepper. Bring to a boil, then reduce heat to low and continue to simmer for 20 minutes. Remove chile halves and garnish with remaining cilantro before serving.
