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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
Step 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.
Step 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.
Step 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.
Step 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.
Cook’s Notes
Make this vegetarian by substituting texturized vegetable protein/Quorn(R)/Boca Burger(R) crumbles for meat, and use vegetarian broth. Cans of tomato/broth/beans are large so rather than waste parts of the cans, I choose to make a large batch of soup and freeze half of it to enjoy another week. As is the case with all great cooks, please use the chili, salt, pepper, water and lime juice to make the soup as spicy or bland as you desire. Lower the fat content by cooking onions in 2 T chicken broth and 2 teaspoons olive oil, use fat free broth and omit the dairy products.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 273 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat2g | 10% |
| Cholesterol55mg | 18% |
| Sodium1074mg | 47% |
| Total Carbohydrate27g | 10% |
| Dietary Fiber6g | 23% |
| Total Sugars6g | |
| Protein20g | |
| Vitamin C31mg | 155% |
| Calcium91mg | 7% |
| Iron3mg | 19% |
| Potassium541mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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