Turkey Taco Soup
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 3-4 garlic cloves, minced
- 1 pound lean ground turkey
- 2 tablespoons chili powder
- ½ tablespoon cumin
- 1 (28 ounce) can crushed tomatoes
- 4 cups chicken broth
- 2 (15 ounce) cans black beans, drained and rinsed
- 2 cups frozen corn
- Salt, to taste if needed – wait until the end
- Optional toppings: green onion, sour cream, shredded cheddar, tortilla strips
- Heat the olive oil in a large pot over medium heat. When the oil is hot, but nowhere near smoking, add the onions and cook for approximately 5 minutes, stirring frequently.
- Next, add the garlic to the pot and cook another 1-2 minutes, stirring frequently.
- Raise the heat to medium-high and add the turkey, chili powder, cumin and crushed red pepper (if using) to the pot.
- Stir to mix well and break up the ground turkey with a wooden spoon or spatula. Cook approximately 5 – 7 minutes until it is browned, stirring frequently.
- Add the chopped tomatoes, chicken broth, black beans and corn to the pot. Raise the heat to high and stir the soup well to combine all of the ingredients.
- When the soup comes to a boil, lower the heat to medium-low, cover the pot and simmer the soup for at least 20 – 25 minutes to let all those flavors develop and come together.
- Stir the taco soup occasionally and keep it at a simmer. If it’s boiling too vigorously, lower the heat a bit.
- Serve with optional toppings like shredded cheddar, sour cream, green onions, and/or tortilla strips!
This is a very kid friendly recipe and makes great lunches for adults and kids!