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Turkey Taco Soup

Turkey Taco Soup

Lily Coleman
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.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine Turkey
Servings 8
Calories 273 kcal

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.

Notes

Cook's Notes

Make this vegetarian by substituting texturized vegetable protein/Quorn/Boca Burger crumbles for meat, and use vegetarian broth. Cans of tomato/broth/beans are large so rather than waste parts of the cans, I choose to make a large batch of soup and freeze half of it to enjoy another week. As is the case with all great cooks, please use chili, salt, pepper, water, and lime juice to make the soup as spicy or bland as you desire. Lower the fat content by cooking onions in 2 tablespoons chicken broth and 2 teaspoons olive oil, using fat-free broth, and omitting dairy products.
 
Optional toppings include avocado slices, grated reduced-fat Cheddar cheese, tortilla chips, Greek yogurt, and lime wedges.