Hearty Turkey Taco Soup

Ingredients

• 2 tablespoons olive oil
• 1 ¼ pounds ground turkey
• 1 onion, chopped
• 2 carrots, cut into 1/4 inch rounds
• 2 stalks celery, chopped
• 1 ½ cups frozen corn
• 5 cloves garlic, chopped
• 1 (1 ounce) package taco seasoning mix
• ¼ teaspoon ground cumin
• ¼ teaspoon chili powder
• ¼ teaspoon dried oregano
• ½ bunch chopped fresh cilantro, divided
• 1 (28 ounce) can diced tomatoes with juice
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 green chile pepper, halved lengthwise
• ½ cup sliced black olives
• 3 ½ cups chicken broth
• 1 cup water, or more as needed
• ¼ cup lime juice
• salt and ground black pepper to taste

Step 1

Warm some olive oil in a large pot over medium-high heat. Add the ground turkey and cook it, breaking it up with your spoon, until it’s nicely browned and no longer pink. Once it’s cooked through, scoop it out into a bowl and set it aside.

Step 2

In the same pot, toss in the onion and cook it for about 5 minutes until it starts to soften and look almost translucent. Then add the carrots and celery, stirring occasionally, and let everything cook together for another 8 minutes or so until the veggies are tender.

Step 3

Stir in the corn, garlic, taco seasoning, cumin, chili powder, dried oregano, and about a quarter cup of chopped cilantro. Add the cooked turkey back into the pot, and give everything a good stir. Let it cook for a couple of minutes until the spices smell nice and fragrant.

Step 4

Now pour in the tomatoes, kidney beans, green chile pepper, olives, chicken broth, water, and a squeeze of lime juice. Season with salt and black pepper to taste. Bring the soup to a boil, then lower the heat and let it simmer gently for about 20 minutes.

Step 5

Before serving, fish out the chile halves. Sprinkle the rest of the cilantro on top for a fresh burst of flavor and enjoy!