Turkey Taco Soup
Yields1 ServingPrep Time15 minsCook Time20 minsTotal Time35 mins
1 lb ground turkey, lean
1 medium sweet onion, small dice
1 green bell pepper, medium dice
1 yellow bell pepper, medium dice
2 stalks celery, medium dice
3 cloves garlic, minced
1 15 oz. can kidney beans, drained and rinsed
1 15 oz. can white beans, drained and rinsed
1 15 oz. can corn, drained
1 14 oz. can diced stewed tomatoes
1 14 oz. can diced tomatoes
4 cups chicken stock, low sodium
For the spices:
4 ½ tsp chili powder
4 ½ tsp ground cumin
2 tsp ground coriander
1 tsp paprika
¼ tsp cayenne pepper
1 tsp dried oregano
2 tsp garlic powder
½ tsp ground black pepper
2 tbsp onion powder
2 tsp salt
1 cup Monterey Jack cheese, 2%, grated
1 cup plain greek yogurt
Dice onion, peppers and celery. Mince garlic.
Add 1 tablespoon canola oil to a large soup pot. Heat over medium high heat.
Add the onions, peppers and celery, cook until softened.
Add minced garlic. Cook 1 minute.
Add ground turkey and cook until brown, no pink showing, 5-7 minutes.
While turkey is cooking, measure all spices and place in a bowl.
Add beans, corn, tomatoes, chicken stock and all spices. Bring to a boil, then reduce to a simmer.
While soup is simmering, grate 1 cup cheese and measure out 1 cup of yogurt.
Top each bowl of soup with two tablespoons cheese and 2 tablespoons yogurt. Enjoy!