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Easy Turkey Taco Soup
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Description
Easy and healthy turkey soup. Perfect for fall and great for gatherings. It’s hearty, warm and delicious.
Ingredients
- 2 Tablespoons Olive Oil, Or Enough To Coat The Bottom Of Your Pot
- 1 whole Onion, Diced
- 1-¼ pound Ground Turkey
- 2 cloves Garlic, Minced
- 2 Tablespoons Taco Seasoning, Divided
- 15 ounces, weight Can Black Beans, Drained And Rinsed
- 15 ounces, weight Can Kidney Beans, Drained And Rinsed
- 15 ounces, weight Can Pinto Beans, Drained And Rinsed
- 2 cans 14.5 Oz. Cans Diced Tomatoes With Green Chiles
- 7 ounces, weight Can Of Diced Green Chiles
- 15-¼ ounces, weight Can Corn, Drained
- 2 cans 14.5 Oz Cans, Chicken Broth
- 6 ounces, weight Canned Extra Large Pitted California Black Ripe Olives, Drained And Sliced Into Fours
- 1 teaspoon Garlic Salt
- Salt And Pepper, to taste
- 1 cup Shredded Mexican Blend Cheese
- ½ cups Sour Cream
- 1 cup Tortilla Chips
- 1 whole Green Onion, Sliced
- 1 whole Avocado (peeled, Pitted And Sliced)
Preparation
Heat a large pot over medium high heat then coat the bottom of the pot with olive oil. Add onions and cook until translucent, about 2 minutes. Add ground turkey, garlic and 1 tablespoon of taco seasoning. Cook until meat is browned, stirring occasionally.
Add beans, tomatoes, chilies, corn, chicken broth, olives, remaining taco seasoning and garlic salt. Stir to combine and reduce heat to medium. Partially cover pot with lid and let it simmer for 30 minutes, stirring occasionally.
Season with salt and pepper to taste.
Dish the soup into bowls and garnish with cheese, a dollop of sour cream, some crushed tortilla chips, avocado slices and some green onions.
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