Turkey Taco Soup
with cheese / tortilla chips

Name: Turkey Taco Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 oz Carrots, diced; 4 cloves Garlic; 3 stalks Green onions, chopped; green and white parts combined; 1 cup Corn kernels, fresh or frozen; 1 Tbsp Oil, cooking; 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g); 1 can Green chilies, diced (4 oz / 113 g) (opt); 3 1/2 cups Stock, any type; 1/4 cup Cilantro leaves, chopped; 2 tsp Lime juice; 2 oz Cheese, any shredded white blend; 4 Tbsp Sour cream (sub plain or Greek yogurt); 1 cup Tortilla chips; 2 tsp Cumin, ground; 1 tsp Salt; 1 tsp Garlic powder; 1 tsp Coriander, ground; 1 tsp Paprika; 1/2 tsp Chili powder; 1 lb Turkey, ground

Active: 30 Total: 30

Original GF Paleo Vegetarian

This flavorful, satisfying soup has all the great flavors of tacos in a lighter dish. We couldn't resist topping the soup with taco favorites though, so finish your bowls with cheese, sour cream, and crumbled tortilla chips for crunch. We first featured this meal in 2017.
Smarts: The original version of this meal used ground beef. We've lightened it up even more by swapping in ground turkey, but use whichever you prefer and have on hand.

Ingredients

Metric

Servings:

Turkey Taco Soup:

Carrots - 8 oz , diced
Garlic - 4 cloves
Green onions - 3 stalks , chopped; green and white parts combined
Corn kernels, fresh or frozen - 1 cup
Oil, cooking - 1 Tbsp
Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
Green chilies, diced (4 oz / 113 g) (opt) - 1 can
Stock, any type - 3 1/2 cups
Cilantro leaves - 1/4 cup , chopped
Lime juice - 2 tsp
Cheese, any shredded white blend - 2 oz
Sour cream - 4 Tbsp (sub plain or Greek yogurt)
Tortilla chips - 1 cup

Mexican Ground Turkey:

Cumin, ground - 2 tsp
Salt - 1 tsp
Garlic powder - 1 tsp
Coriander, ground - 1 tsp
Paprika - 1 tsp
Chili powder - 1/2 tsp
Turkey, ground - 1 lb

Prep

Carrots / Garlic - Prep as directed and store separately. (Can be done up to 5 days ahead)
Green onions - Prep as directed. (Can be done up to 3 days ahead)
Season turkey - Combine cumin, salt, garlic powder, coriander, paprika, and chili powder. Stir into ground turkey. (Can be done 1 day ahead)
Corn - If using frozen corn, defrost in the microwave first. If using fresh, slice kernels off cobs.

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Make

Heat a large saucepan or Dutch oven over medium-high heat. Add oil and then seasoned turkey. Saute, breaking apart with a spoon, until turkey is cooked through, 5 to 8 minutes.
Add carrots and green onions. Cook until vegetables are aromatic and beginning to turn tender, 3 to 4 minutes. Add garlic and saute for 1 minute more.
Add the tomatoes (including liquid), green chilis, and stock. Bring to a simmer. Simmer for 5 minutes to let the flavors come together.
While soup simmers, chop cilantro.
To soup, add corn and continue cooking just until heated through. Remove soup from heat and stir in lime juice. Season with some salt and pepper.
Ladle soup into bowls. Set out cilantro, cheese, sour cream, and tortilla chips at the table so that everyone can add toppings to their soup.

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