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Turkey Taco Soup
Turkey Taco Soup
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Hearty and flavorful vegetable soup bursting with spices – a breeze to make!
Ingredients:
  • 2 tablespoons olive oil
  • 1.25 pounds ground turkey
  • 1 onion, chopped
  • 2 carrots, cut into 1/4 inch rounds
  • 2 stalks celery, chopped
  • 1.5 cups frozen corn
  • 5 cloves garlic, chopped
  • 1 (1 ounce) package taco seasoning mix
  • 0.25 teaspoon ground cumin
  • 0.25 teaspoon chili powder
  • 0.25 teaspoon dried oregano
  • 0.5 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
  • 0.5 cup sliced black olives
  • 3.5 cups chicken broth
  • 1 cup water, or more as needed
  • 0.25 cup lime juice
  • salt and ground black pepper to taste
Instructions:
  • In a large pot over medium-high heat, add olive oil and sauté the ground turkey until crumbly, evenly browned, and no longer pink. Transfer the cooked turkey to a bowl and set aside.
  • In the same skillet, sauté the onion until nearly translucent for about 5 minutes. Then, add the carrots and celery, and cook until tender for about 8 more minutes.
  • Add corn, garlic, taco seasoning, cumin, chili powder, dried oregano, and roughly 1/4 cup cilantro to the cooked turkey. Stir and cook for about 2 minutes until fragrant.
  • Combine the tomatoes, kidney beans, green chile pepper, olives, chicken broth, water, and lime juice in a pot. Season with salt and black pepper. Bring to a boil, then simmer on low for 20 minutes. Discard the chile halves, and sprinkle with the remaining cilantro before serving.

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