Turkey Taco Soup

Turkey Taco Soup

by Sophie Hughes 1 year ago
4.5 (10)
50 minutes
272.9 kcal
26.9 g carbs
Description

Soothing Mexica-themed soup which 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
  • 5 cloves garlic, chopped
  • 1 (1 ounce) package taco seasoning mix
  • ¼ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon dried oregano
  • ½ bunch chopped fresh cilantro, divided
  • 1 (28 ounce) can diced tomatoes with juice
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 green chile pepper, halved lengthwise
  • ½ cup sliced black olives
  • 3 ½ cups chicken broth
  • 1 cup water, or more as needed
  • ¼ cup lime juice
  • salt and ground black pepper to taste
Directions
  1. 1. Heat olive oil in a large pot over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Transfer turkey to a bowl; set aside.
  2. 2. In the same skillet, stir in the onion; cook and stir until the onion is nearly translucent, about 5 minutes. Add the carrots and celery. Continue to cook and stir until tender, about 8 more minutes.
  3. 3. Stir in the corn, garlic, taco seasoning, cumin, chili powder, dried oregano, and about 1/4 cup cilantro along with the cooked turkey. Cook and stir until fragrant, about 2 minutes.
  4. 4. Mix in the tomatoes, kidney beans, green chile pepper, olives, 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 the remaining cilantro before serving.
Nutrition Facts
serving: 8 servings
calories: 272.9 kcal
carbohydrates: 26.9 g
protein: 19.8 g
saturated fat: 2 g
cholesterol: 54.6 mg
sodium: 1074 mg
fiber: 6.3 g
sugar: 6.3 g