This soup is perfect for those chilly spring days when you want a fun and festive meal. The weather may not be warm enough to grill fajitas, but you can serve up a pitcher of margaritas and invite your friends over for a bowl of my Turkey Taco Soup. Don’t let the long ingredient list make you think this recipe is hard to make. It’s super simple, but instead of using a ranch seasoning packet that’s high in sodium, you create the flavor with ingredients you most likely already have in your pantry. Turkey and black beans are great lean protein choices for this dish. If you have farm-fresh canned tomatoes or summer corn stored in your freezer, this is a great use for those gems!
1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
1 pound ground turkey
1 bell pepper, seeded and diced
2 medium jalapeños, seeded and finely diced
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon ground black pepper
2 (14.5 ounce) cans no salt added diced tomatoes
2 cups frozen corn
1 (14.5 ounce) can no salt added black beans, rinsed and drained
6 ounces tomato paste
6 cups water
shredded cheddar cheese
light sour cream
- Heat oil in a large stock pot over medium-high heat. Add onion and sauté until translucent. Add garlic and cook another minute until fragrant.
- Add turkey and cook, breaking up with a spatula. Add bell pepper and jalapeños and sauté for a couple of minutes. Add chili powder, cumin, oregano, smoked paprika, salt and pepper and continue cooking for another minute.
- Stir in tomatoes, corn, beans, tomato paste and water, and bring to a boil. Reduce heat to low and simmer for 20 minutes.
- Serve with cheese, sour cream and scallions as toppings.