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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Servings: 8