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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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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 1/4 pounds ground turkey |
1 onion, chopped |
2 carrots, cut into 1/4 inch rounds |
2 stalks celery, chopped |
1 1/2 cups frozen corn |
5 cloves garlic, chopped |
1 (1 ounce) package taco seasoning mix |
1/4 teaspoon ground cumin |
1/4 teaspoon chili powder |
1/4 teaspoon dried oregano |
1/2 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 |
1/2 cup sliced black olives |
3 1/2 cups chicken broth |
1 cup water, or more as needed |
1/4 cup lime juice |
salt and ground black pepper to taste |
Directions:
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.
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.
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.
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.
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