by Alisa Rhinehart
TACO SOUP! The one thing that I LOVE about this soup recipe is that it is super quick to put together. You can have this meal on the table in less than 45 minutes. The recipe makes a ton so you’ll have some for leftovers. It freezes really well too. It features ground turkey instead of ground beef. I have made this Taco Soup recipe without any meat at all and added three different types of beans…..Pinto beans, black beans and kidney beans. I actually prefer the vegetarian version to be honest, and it is just as hearty as when I make it with the ground turkey.
We like to top our soup with pickled jalapenos, cilantro or chopped avocado, and I serve my homemade tortilla chips alongside. (Recipe for the chips is on my blog.)
Photo by Alisa Rhinehart
Ingredients:
1 lb. of ground turkey
1-2 Tbsp. of extra virgin olive oil
1 small yellow onion, chopped
1 medium green bell pepper, chopped
1 can of organic kidney beans, with liquid (I used Eden organic brand)
1 can of organic black beans, rinsed and drained
1 can of sweet yellow corn, with liquid
1 can of chopped tomatoes, do not drain
1 1/2 cups of spicy tomato/veggie juice, similar to V-8 (I used R.W. Knudsen brand)
1 can of organic gluten free tomato soup
1/2 cup – 1 cup of filtered water
1 pkg. of organic taco seasoning mix
1/2 tsp. of cayenne, less if you prefer.
1/2 tsp. of smoked paprika (Do not substitute with regular paprika)
Sea salt and cracked black pepper to taste
Directions:
Heat olive oil in a large saucepan over medium to high heat.
Add ground turkey to the saucepan, break apart and cook until almost done. 5-8 minutes.
Place chopped onion and chopped green bell pepper to the pan and cook another 5-8 minutes, stirring often until vegetables are softened.
Add all of the remaining ingredients into the saucepan and bring to a boil.
Reduce heat to medium/low and simmer for 30 minutes.
Add sea salt and cracked black pepper to taste.
Garnish with cilantro, pickled jalapenos or chopped avocado
Serve with tortilla chips if desired