Turkey Chorizo Soup
with kale, potatoes, and corn
Smarts: If you're limited in spices and want a shortcut, you can also purchase chorizo from your meat counter.
Ingredients
- Ground turkey, lean (sub other ground meat) - 1 lb
- Chili powder - 2 Tbsp
- Paprika - 1 Tbsp
- Cumin - 2 tsp
- Garlic powder - 2 tsp
- Coriander - 2 tsp
- Oregano, dried - 1 tsp
- Salt - 1 tsp
- Adobo sauce (opt - usually found with canned chipotles - sub smoked paprika) - 1 Tbsp
- Garlic - 4 cloves
- Onions - 1, chopped
- Kale (1 bunch = ~6 leaves) - 1 bunch, leaves torn, stems chopped
- Potatoes, any type - 1 lb, chopped
- Oil, cooking - 2 tsp
- Tomato paste - 4 Tbsp
- Chicken stock - 4 cups
- Limes - 1/2, sliced into wedges
- Corn kernels, frozen or canned - 1 cup
- Sour cream - 6 Tbsp
Nutrition Facts
Prep
- Ground turkey - Season with chili powder, paprika, cumin, garlic powder, coriander, oregano, salt, and adobo sauce. Mix with hands or a wooden spoon. (Can be done up to 2 days ahead)
- Garlic / Onions / Kale - Prep as directed. (Can be done up to 4 days ahead)
- Potatoes - Prep as directed.
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Make
- Heat a Dutch oven over medium-high heat. Add cooking oil and then onions, garlic, chopped kale stems, and tomato paste to heated oil. Saute until tender, ~3 minutes.
- Fold in seasoned ground turkey and break up with a wooden spoon. Brown meat for 4 to 6 minutes. (If you couldn’t find lean ground turkey and a lot of fat has cooked out, drain out as much fat as possible before starting next step)
- Add potatoes and chicken stock. Cover and bring to a boil and then simmer uncovered for 15 to 20 minutes, until potatoes are tender.
- While soup cooks, slice lime into wedges.
- Once potatoes are tender, fold in kale leaves and corn. Turn off heat and season to taste with salt, pepper, other spices, or even hot sauce.
- Ladle into bowls and serve with sour cream and lime wedges.
Nutrition Facts
Reviews
Ratings
90 reviews
Love it! I have all the ingredients in my garden and wil be making this probably twice a month untill my poblano’s are all up. It gets even better after a day or 2! Great light lunch. Will try the vegetarian as well
0 HelpfulWould have preferred this with Adobo, but am on the Whole30 and couldn't find a compliant brand. Subbed a spicy chipotle salsa.
0 HelpfulSo yummy! I halved the spices because I used half chorizo, and half ground turkey. Did everything else per the recipe. Prepped all of it ahead of time, which made a quick easy meal and nearly no mess! With a ton of sour cream, my toddler even ate it!
0 HelpfulSo delicious. The adobo sauce gave it an amazing flavour! Must remember to chop the kale leaves into smaller pieces next time.
0 Helpful