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 From Scratch Turkey Taco Soup. Don’t let the “from scratch” or long ingredient list make you think this recipe is hard to make. It’s super simple, but instead of using a ranch seasoning packet, 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 and no-salt added tomatoes and frozen corn make this a low-sodium, heart healthy dish. If you have farm-fresh canned tomatoes or tomato juice on hand, this is a great use for those gems!
Frozen corn from last season’s harvest is a special treat to enjoy this time of year. It shines in my Slow Cooker Chicken Tortilla Soup, which also features delicate squash. A perfect blend of winter and summer produce to enjoy this time of year when drastic weather changes leave you sporting flip-flops one day and snow boots the next. This colorful bowl of produce will surely brighten your day regardless of the weather you are experiencing.
These vegetarian tacos, featuring winter squash, are comfort food you can feel good about devouring. I use butternut squash, but any winter squash would work well paired with Tex-Mex spices and heart-healthy beans. Enjoy as a meal or serve as tapas for your next gathering. Leftovers are excellent the next day or could be transformed into a delicious salad served over your favorite leafy greens with a few crushed tortilla chips for a little crunch.