Turkey Taco Soup

Name: Turkey Taco Soup recipe
Prep time: 15 min
Cook time: 50 min
Yield: 8 servings
Cuisine: Global
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

by Sophie Hughes 1 year ago

4.5 (10)

50 minutes

272.9 kcal

26.9 g carbs

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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. 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. 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. 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. 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