It rained ALL WEEKEND and it wasn’t like a nice “spring’s here, YAY” rain. It was a cold, torrential downpour that lasted 48 hours and then started to turn to snow on Sunday afternoon.
The only thing that sounded good was soup. A big bowl of warm, homemade, yummy goodness. So I hit the pantry to see what I could whip together. With a carton of chicken broth, frozen ground turkey and bag of frozen black beans I made a few weeks ago I know what I had to make.
Turkey Taco Soup!
It came out amazing! Even the kids agreed! Although I think the grating of cheese distracted them.
This soup was a huge mommy-win for me. The 8-year-old has never been on the soup wagon but a bowl based on one of his favorite dinners may have converted him. He had 2 bowls!
So did I. It was good and the perfect lunch on a cold, rainy day.
Here’s what I did…
- 1 sweet onion, chopped
- 20 oz lean ground turkey (at least 93% lean)
- 1 fresh jalapeño pepper, diced
- 2 tbsp chili powder
- 2 tbsp ground cumin
- 1 bag frozen corn (16oz)
- 1 can petite diced tomatoes (14.5 ounces)
- 250g cooked black beans (1 can, rinsed and drained)
- 1 32-ounce carton of low-sodium chicken broth
Brown the turkey with the onion. While it’s cooking add the diced jalapeño, chili powder and cumin.
Once the turkey is fully cooked, add the corn, tomatoes and beans. Toss everything together, letting all the flavors combine.
Add the broth and bring to a low boil. Simmer for at least 20 minutes then enjoy!
I topped mine with a little grated cheddar and some dried cilantro.
If you have some avocado on hand or fresh cilantro, even better! Speaking of, if I have fresh kale I would have totally added some to the soup. Just like I do in my Taco Meat — click here to see our family’s favorite taco night filling.
I ended up with just over 10 cups.
|Servings||Amt per Serving|
|190||5g||4g||old: 3||new: 5|