From Scratch Turkey Taco Soup

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!

Ingredients:
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
4 cups of tomato juice
3 cups water
shredded cheddar cheese, for serving
light sour cream, for serving
scallions, sliced for serving

Directions:

  1. 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.
  2. 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.
  3. Stir in tomatoes, corn, beans, tomato juice and water and bring to a boil. Reduce heat to low and simmer for 20 minutes.
  4. Serve with cheese, sour cream and scallions as toppings.

Servings: 6

Slow-Cooker Chicken Tortilla Soup

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.

The ingredient list may look long, but the recipe is easy to prepare and is mostly hands-off. Topping your bowl with oven-baked tortilla strips elevates this simple bowl of soup to restaurant quality, but without extra the calories of fried tortillas.

Soup Ingredients:
1½ pound boneless, skinless chicken breasts
2 small delicata squash, seeded and chopped, leaving the skin on
1 medium onion, peeled and diced
1 large jalapeno, seeded and finely chopped
1 tablespoon chili powder
½ tablespoon ground cumin
½ tablespoon dried oregano
1 teaspoon smoked paprika
¾ teaspoon salt
2 (14.5 ounce) cans no-salt-added diced tomatoes
4 cups low-sodium chicken broth
2 cups frozen yellow corn, defrosted
1 lime


Tortilla Strip Ingredients:
4 corn tortillas
½ tablespoon olive oil
¼ teaspoon salt

Optional Toppings:
Chopped cilantro
Diced avocado
Shredded cheddar cheese
Sour cream

Directions:

  1. Place chicken in the bottom of a slow cooker and top with delicate squash, onion, jalapeño, chili powder, cumin, oregano, paprika and salt. Add tomatoes with their juice and chicken broth. Cover with lid and cook on high for one hour. Reduce heat to low and continue cooking for five hours.
  2. Remove chicken and shred with two forks. Place shredded chicken back in the slow cooker and add corn and lime juice. Stir to combine and continue cooking on low while you prepare the tortilla strips.
  3. Preheat oven to 375 degrees Fahrenheit. Brush both sides of each tortilla with olive oil and cut into ¼-inch thin strips. Place tortilla strips on a baking sheet and sprinkle with salt. Bake for about 12 minutes, until crisp and lightly browned.
  4. Serve soup topped with tortilla strips and optional toppings of choice.

Servings: 6

Winter Vegetable Tacos

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.

Taco Ingredients:
1 medium butternut squash, peeled and cubed
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon salt
1(14.5 ounce) can pinto beans, rinsed and drained
1 lime
¼ cup chopped cilantro
12 soft corn tortilla shells

Topping Ingredients:
¼ cup sour cream
½ cup plain, low-fat Greek yogurt
1 teaspoon smoked paprika
½ teaspoon garlic powder
1 avocado, peeled and cubed
4 ounces cotija cheese, crumbled

Directions:

  1. Preheat oven to 375 degrees Fahrenheit. Place squash cubes on a roasting pan and drizzle with olive oil. Add chili powder, cumin and salt and toss to evenly coat. Roast for 20 minutes, flipping with a spatula halfway through.
  2. Meanwhile, make smoky cream sauce by combining sour cream and yogurt in a small mixing bowl. Add smoked paprika and garlic, stirring until well mixed. Refrigerate until ready to serve.
  3. Add beans to roasting pan with squash and toss to combine. Continue roasting for 5 more minutes, until beans are heated. Drizzle the juice of one lime and sprinkle cilantro over squash and bean mixture.
  4. Warm a couple of taco shells at a time in a large nonstick skillet over medium-high heat for about 30 seconds per side. Fill corn tortillas with an equal amount of squash and bean mixture and top with smokey cream sauce, avocado and cotija cheese.

Servings: 6