Soothing Mexicathemed soup which can be enjoyed as a light meal or with garnishes that can make it more sinful Freezes well
Prep Time
1 hr 5 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Heat olive oil in a large pot over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly
evenly browned
and no longer pink. Transfer turkey to a bowl; set aside.
In the same skillet
stir in the onion; cook and stir until the onion is nearly translucent
about 5 minutes. Add the carrots and celery. Continue to cook and stir until tender
about 8 more minutes.
Stir in the corn
garlic
taco seasoning
cumin
chili powder
dried oregano
and about 1/4 cup cilantro along with the cooked turkey. Cook and stir until fragrant
about 2 minutes.
Mix in the tomatoes
kidney beans
green chile pepper
olives
chicken broth
water
and lime juice. Season with salt and black pepper. Bring to a boil
then reduce heat to low and continue to simmer for 20 minutes. Remove chile halves
and garnish with the remaining cilantro before serving.
Cook's Notes
Make this vegetarian by substituting texturized vegetable protein/Quorn(R)/Boca Burger(R) crumbles for meat
and use vegetarian broth. Cans of tomato/broth/beans are large so rather than waste parts of the cans
I choose to make a large batch of soup and freeze half of it to enjoy another week. As is the case with all great cooks
please use the chili
salt
pepper
water and lime juice to make the soup as spicy or bland as you desire. Lower the fat content by cooking onions in 2 T chicken broth and 2 teaspoons olive oil
use fat free broth and omit the dairy products.
Optional toppings include avocado slices
