Turkey Taco Soup
Servings: 6
Ingredients
For the Turkey Taco Soup
- 2 tablespoons avocado oil
- 3/4 cup finely diced yellow onion (from about 1/2 large onion)
- 3/4 cup small diced red bell pepper (from about 1 bell pepper)
- 1/2 cup seeded and diced jalapeño peppers (from about 2 jalapeños, optional)
- 3 garlic cloves, minced
- 2 pounds ground turkey
- 2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons tomato paste
- 1 (1.31-ounce) packet of mild taco seasoning
- 4 cups chicken broth
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 (4-ounce) can diced green chiles
- 1 (15.5-ounce) can pinto beans, drained and rinsed
- 1 (15.5-ounce) can black beans, drained and rinsed
- Zest of 1/2 lime
- 1 cup frozen corn kernels
- 2 tablespoons freshly squeezed lime juice (from about 1 lime)
- 1/4 cup finely chopped cilantro
For Serving:
- Shredded cheddar cheese (optional)
- Plain Greek yogurt or sour cream (optional)
- Cubed avocado (optional)
- Freshly chopped cilantro (optional)
- Corn chips (optional)
Instructions
- Heat the oil in a large pot or Dutch oven set over medium-high heat. Add the onion, bell pepper, jalapeño, and garlic. Cook, stirring often, until softened, about 4 minutes.
- Add the ground turkey and cook, breaking up the meat with the edge of a spoon, until cooked through and no longer pink, 6 to 8 minutes. Drain off excess fat.
- Add the salt, pepper, tomato paste, and taco seasoning and stir until well combined. Pour in the broth, diced tomatoes, green chiles, pinto beans, black beans, and lime zest. Stir to combine and bring to a rapid simmer. Once simmering, reduce the heat to medium-low heat and cook, covered, to allow the flavors to meld and the beans to get tender, about 10 minutes.
- Stir in the frozen corn, lime juice, and cilantro. Let rest until the corn is just warmed through. Season to taste with salt and pepper.
- To serve, ladle into bowls and top with desired toppings. I like a sprinkle of cheese, a small scoop of Greek yogurt or sour cream, chopped cilantro, diced avocado, and some corn chips for a little crunch!
Nutrition
Calories: 271kcal | Carbohydrates: 13g | Protein: 38g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 86mg | Sodium: 1495mg | Potassium: 715mg | Fiber: 2g | Sugar: 3g | Vitamin A: 853IU | Vitamin C: 40mg | Calcium: 26mg | Iron: 2mg