Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds ground turkey
- 1 small yellow onion, diced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 6 cloves garlic, minced
- 2 teaspoons salt (plus more to taste)
- 1 teaspoon dried oregano
- 1/2 teaspoon chipotle powder
- 1 teaspoon smoked paprika
- 1 tablespoon cumin
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 – 15oz can fire roasted diced tomatoes
- 2 – 15oz cans black beans, rinsed and drained
- 1 – 4oz can green chilies
- 1/4 cup lime juice
- 32 oz chicken broth
- 1 bay leaf
- 2 cups frozen corn
- sour cream or Greek yogurt, for serving
- shredded orange cheddar cheese
- cilantro, for serving
- diced red onion, for serving
- lime wedges, for serving
Method
- Heat a large heavy-bottomed pot over medium-high heat.
- Once the pot is hot, add in the olive oil and then the ground turkey. Brown the ground turkey, breaking it up as it cooks.
- Once the turkey has browned, add the diced onion, diced bell pepper, and minced garlic. Cook for 3-4 minutes until the onions and peppers start to become tender.
- Add the salt, seasonings, and tomato paste to the pot and stir until well combined.
- Next, add the canned tomatoes, black beans, green chilies, lime juice, chicken broth, and bay leaf. Stir until well combined and then bring the soup to a boil.
- Once boiling, reduce the heat to a simmer. Let the soup simmer for 20-25 minutes covered.
- After the soup has simmered, add in the corn and simmer for another few minutes until the corn is heated through.
- Serve the soup with sour cream, shredded cheddar, and chopped cilantro. Enjoy!
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