Turkey Taco Soup recipe
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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
Nutrition Info
- 272.9 caloriescarbohydrate: 26.9 gcholesterol: 54.6 mgfat: 10.6 gfiber: 6.3 gprotein: 19.8 gsaturatedFat: 2 gservingSize: -sodium: 1074 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Turkey Taco Soup
Directions
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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.
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.
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.
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.