turkey taco soup
I was getting excited about soup season, because I know it is getting close, and I have several fresh ingredients from my garden, so I started putting this soup together. I hope you enjoy it as much as I do and as much as I really am going to when it actually gets cold! The tomatoes, corn, cilantro, jalapeno, garlic and onions were from my garden.
prep time
15 Min
cook time
30 Min
method
---
yield
4-6 serving(s)
Ingredients
- 1 pound ground turkey
- 1 small onion - minced
- 1 small jalapeno - minced
- 2 cloves garlic - minced
- 1 quart tomatoes - undrained
- 2 cans kidney beans - undrained
- 1 can black beans - undrained
- 2 teaspoons ground cumin
- 1/4 teaspoon ground turmeric
- 2 teaspoons chili powder
- 1 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 1 - lime - juiced
- 1 - handful of fresh, torn cilantro
- 1 pint bag of frozen corn
- 1 cup low sodium chicken broth
- 4 tablespoons real butter
How To Make turkey taco soup
-
Step 1Brown turkey with onion, jalapeno and garlic. Drain, if desired (I didn't because there was no fat on my turkey). -
Step 2Add tomatoes with juice, all beans with juice, cumin, turmeric, chili powder, salt, black pepper, lime juice, cilantro, corn and butter.
-
Step 3Simmer for 15 - 30 minutes. The longer, the better. You could even put it all in your crockpot and let it simmer on low for a few hours.
-
Step 4NOTE: I used low sodium chicken broth and low sodium beans, so that I could add my own sea salt amount to my taste. I just feel like it's healthier that way.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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