“Soothing Mexica-themed soup which can be enjoyed as a light meal or with garnishes that can make it more sinful. Freezes well.” - by Southern Cali Cook
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 273 cal
- 14%
- Fat
- 10.6 g
- 16%
- Carbs
- 26.9 g
- 9%
Based on a 2,000 calorie diet
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Reviews (25)
Rate This Recipe
"Turkey Taco Soup Haiku: "Perfect as it is! I had to sub a few things. But wow, awesome soup!" My only changes were 1 lb. turkey, "Taco Seasoning I" instead of packet, a can of diced chili peppers (no ..." See morefresh on hand), and less broth. Left my soup in the crock-pot for the afternoon and by dinnertime, it smelled sinfully-good. I love that it was so colorful, and almost wouldn't have minded even more veggies, but this soup was great, and the cook's notes at the bottom are very helpful too. (I also froze half for another night, but truthfully, I wouldn't mind having some leftovers in front of my face right now.)"
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