I made this with mainly organic ingredients and it was so tasty and healthy. Try not to take seconds (and thirds!)
2 tablespoons olive oil
1 1/4 pounds ground
turkey
1 onion, chopped
1 carrot, cut into
1/4 inch rounds
2 stalks celery,
chopped
1/2 of a red pepper, chopped
1 1/2 cups canned corn
5 cloves garlic, minced
1 (1 ounce) package
taco seasoning mix
1/4 teaspoon ground
cumin
1 teaspoon chili
powder
1/4 teaspoon dried
oregano
1/2 bunch chopped
fresh cilantro, divided
1 (28 ounce) can diced
tomatoes with juice
1 (15 ounce) can
kidney beans, rinsed and drained
1 jalapeño, seeded and halved lengthwise
3 1/2 cups chicken
broth
1 cup water, or more
as needed
juice of 1/2 a lime
salt and ground black
pepper to taste
1. 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.
2. In the
same skillet, stir in the onion; cook and stir until the onion is softened. Add the carrots, celery and pepper. Continue to cook and
stir until tender.
3. 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.
4. Rinse kidney beans. Mix in the tomatoes, kidney beans, jalapeño pepper, 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 jalapeño halves, and garnish with the remaining
cilantro before serving.
Original recipe from: http://allrecipes.com/recipe/turkey-taco-soup/
