With the temperatures well below freezing this past weekend, and snow and ice on the ground, a pot of soup was a must! We happened to have all of these ingredients in the house, so I put together this Turkey Taco Soup. It is healthy, and can easily be made to fit a Whole 30 or Paleo diet – just leave out the beans. Ours was extra spicy to help warm us up, but you could leave out the jalapeño and use less taco seasoning if you prefer less heat.
Todd and I topped ours with avocado, plantain chips, and a squeeze of fresh lime juice to keep with our current eating plan. If you’re able to eat dairy and grains, this pairs perfectly with grated cheese, sour cream, and tortilla chips. The overall soup is very healthy and light, though!
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Ingredients
- 2 Tbsp coconut oil
- 1 lb ground turkey
- 1 1/2 cups onion small dice
- 1 cup carrot small dice
- 1 cup celery small dice
- 2 garlic cloves minced
- 1 red bell pepper small dice
- 1 jalapeno minced (optional)
- 2+ Tbsp taco seasoning*
- 1 1/2 tsp salt
- 1 can black beans drained and rinsed
- 1 can red kidney beans drained and rinsed
- 1 can diced tomatoes
- 1 can pureed tomatoes (or puree another can of diced tomatoes)
- 2 cups chicken stock
- 12 slices lime for garnish, 2 slices per person
- 2 avocados for garnish
- 1 cup grated cheese for garnish, optional
- few slices fresh jalapeño for garnish, optional
- 1/2 cup sour cream for garnish, optional
- tortilla or plantain chips
Ingredients
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Instructions
- Heat a large pot over medium heat. Melt coconut oil in pot. Add the ground turkey and break up with a spatula. Cook, stirring regularly, until the turkey is about halfway cooked.
- Add the chopped vegetables and garlic. Stir frequently and continue to break up the turkey. Let cook until the vegetables are softened, the onions are translucent, and the turkey has slightly browned.
- Add the taco seasoning and salt and stir well. *If your taco seasoning is already salty, use less salt. I used Trader Joe’s brand, which is quite spicy, but not as salty. Add more taco seasoning than 2 Tbsp if desired.
- Add the beans and tomatoes and stir well. Let cook for about 5 minutes.
- Add the stock and let simmer for at least 30 minutes before serving.
- Serve with a squeeze of lime and avocado. Other optional toppings include grated cheese, sour cream, jalapeño slices, and tortilla or plantain chips. Enjoy!
- This can also be cooled and frozen.
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I just pinned, looks delicious! I don’t know why I’ve never thought of making chili with turkey. My husband would love this!
Thank you, Julia! I hope you enjoy it!