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Turkey Chorizo Soup
with kale, potatoes, and corn

Active: 35 min Total: 40 min

We love any opportunity to cook a soup - they're filling, full of comfort, and fairly simple to make. This one was featured the week of 1/4/16 and has been one of our recent faves, so we're bringing it back.
Smarts: If you're limited in spices and want a shortcut, you can also purchase chorizo from your meat counter.

Tags

Ingredients

Servings:
4
Metric
Turkey Chorizo Soup:
  • 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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. 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)
  2. Garlic / Onions / Kale - Prep as directed. (Can be done up to 4 days ahead)
  3. Potatoes - Prep as directed.

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Make

  1. 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.
  2. 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)
  3. Add potatoes and chicken stock. Cover and bring to a boil and then simmer uncovered for 15 to 20 minutes, until potatoes are tender.
  4. While soup cooks, slice lime into wedges.
  5. 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.
  6. Ladle into bowls and serve with sour cream and lime wedges.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (109)
Gluten-free (6)
Paleo (6)
Vegetarian (19)

47 reviews

Left out the corn but served with corn chips like chili, so good!

By: Avila
Posted: Sep 18, 2017
Diet: Original
0 Helpful

Have made one time with turkey and spices, one time with real chorizo. Delicious both ways!

By: Laurel
Posted: Aug 11, 2017
Diet: Original
0 Helpful

Omitted the corn and sour cream. Pretty good.

By: Sundi
Posted: Mar 25, 2017
Diet: Original
0 Helpful

A very good satisfying soup.

By: Deb
Posted: Mar 10, 2017
Diet: Original
0 Helpful

Didn't have kale so I used spinach. A little too spicy for the kids, but hubby and I loved it!

By: Jena
Posted: Feb 02, 2017
Diet: Original
0 Helpful

Packed a great flavor punch - yummy! Turkey chorizo felt very lean and a little tough. I think I overworked it mixing in the spices.

By: Sarah
Posted: Aug 02, 2016
Diet: Original
0 Helpful