Turkey Taco Soup
All the flavours of a top-quality taco but in a soup. It's a taco in every spoonful.
Servings 6 servings
Ingredients
- 2 tablespoon olive oil
- 1 lb ground turkey
- 1 cup diced onion
- 1 cup diced tomatoes
- 2 tablespoon sliced garlic
- 1 tablespoon oregano
- ½ teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon paprika
- 2 tablespoon chopped pickled jalapenos
- 341 ml can corn niblets
- 398 ml can black beans
- 1 cup diced sweet potato
- 1 ½ L chicken or vegetable stock
- 1 naval orange, juice and zest
- 1 lime, juice and zest
Garnish Per Bowl
- 1 tablespoon sour cream
- 1 teaspoon raw onion
- 1 teaspoon chopped cilantro
- 1 tablespoon grated pepper jack cheese
- ½ tsp Mexican Hot Sauce or your favourite hot sauce
- 1 small bowl tortilla chips
Instructions
- Heat a large pot over medium-high heat. Add the olive oil and turkey. Cook until the turkey is browned.
- Add the onion, tomato, and garlic to the turkey and cook for 4 minutes, stirring now and then.
- Mix in the oregano, cumin, salt, and jalapenos. Cook for 2 more minutes.
- Stir in the citrus juice and zest and cook until a spoon scraped on the bottom of the pot leaves a clear line for at least 1 second.
- Stir in the corn, black beans, and sweet potato, then pour in the stock and bring to a boil.
- Turn the heat to low, simmer for 20 minutes.
- Serve the soup garnished with 1 tablespoon sour cream, 1 teaspoon minced onion, 1 teaspoon chopped cilantro, 1 tablespoon pepper jack cheese, a few drops of hot sauce and tortilla chips.