Turkey Chorizo Soup
with kale, poblanos, and carrots

Name: Turkey Chorizo Soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb Ground turkey, lean (sub other ground meat); 2 Tbsp Chili powder; 1 Tbsp Paprika; 2 tsp Cumin; 2 tsp Garlic powder; 2 tsp Coriander; 1 tsp Oregano, dried; 1 tsp Salt; 1 Tbsp Adobo sauce (opt - usually found with canned chipotles - sub smoked paprika); 4 cloves Garlic, sliced; 1 Onions, chopped; 1 bunch Kale (1 bunch = ~6 leaves), leaves torn, stems chopped; 2/3 lb Carrots, diced; 2 Peppers, poblano, diced; 2 tsp Oil, cooking; 4 Tbsp Tomato paste; 4 cups Chicken stock; 1/2 Limes, sliced into wedges

Active: 35 min Total: 40 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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 , sliced
Onions - 1 , chopped
Kale (1 bunch = ~6 leaves) - 1 bunch , leaves torn, stems chopped
Carrots - 2/3 lb , diced
Peppers, poblano - 2 , diced
Oil, cooking - 2 tsp
Tomato paste - 4 Tbsp
Chicken stock - 4 cups
Limes - 1/2 , sliced into wedges

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 / Carrots / Poblanos - Prep as directed. (Can be done up to 4 days ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat a Dutch oven over medium-high heat. Add cooking oil and then onions, garlic, chopped kale stems, poblanos, 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 carrots and chicken stock. Cover and bring to a boil and then simmer uncovered for 15 to 20 minutes, until carrots are tender.
While soup cooks, slice lime into wedges.
Once carrots are tender, fold in kale leaves. Turn off heat and season to taste with salt, pepper, other spices, or even hot sauce.
Ladle into bowls and serve with lime wedges.

Reviews

Ratings

0 reviews