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Week of 5/27/24

Turkey Taco Soup
with zucchini / bell peppers / pepitas

Active: 30 Total: 30
Original GF Paleo Vegetarian
Turkey Taco Soup

This flavorful, satisfying soup has all the great flavors of tacos in a lighter dish. Finish the soup with pepitas 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.

Tags
One Pot, Feeds a Crowd, Low Calorie, Make Ahead, Freezer Friendly, Quick and Easy
Proteins
Ground meat
Cuisines
Latin
Save recipe
37

Ingredients

Metric
Servings:
4
Turkey Taco Soup:
  • Bell peppers, any color - 1 , chopped
  • Carrots - 8 oz , diced
  • Garlic - 4 cloves , chopped
  • Zucchini - 10 oz , diced
  • Green onions - 3 stalks , chopped; green and white parts combined
  • 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
  • Pepitas / pumpkin seeds - 1/4 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

  1. Bell peppers / Carrots / Garlic - Prep as directed. Combine bell peppers and carrots. Store garlic separately. (Can be done up to 5 days ahead)

  2. Zucchini / Green onions - Prep as directed and store separately. (Can be done up to 3 days ahead)

  3. Season turkey - Combine cumin, salt, garlic powder, coriander, paprika, and chili powder. Stir into ground turkey. (Can be done 1 day ahead)

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Make

  1. 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.

  2. Add bell peppers, 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.

  3. Add the tomatoes (including liquid), zucchini, green chilis, and stock. Bring to a simmer. Simmer until zucchini is tender, 5 to 7 minutes.

  4. While soup simmers, chop cilantro.

  5. Remove soup from heat and stir in lime juice. Season with some salt and pepper.

  6. Ladle soup into bowls. Top with cilantro and pepitas for crunch. Enjoy!

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