Mexican-Style Taco Soup

Recipe from Kate Logan

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Cooking time: 5 h. 30 min

Servings 3

Turkey taco soup topped with juicy turkey pieces, hearty beans, and sweet corn in a thick broth with a smoky flavor - this turkey taco soup recipe is not likely to leave anyone indifferent. It's the kind of soup you'll want to make often, especially since it takes no more than 30 minutes to make.

Ground turkey

1,5 lbs.
Canned beans

1,5 cans
Canned corn

1,5 cans
Canned tomatoes

1,5 cans
Taco sauce

12 tbsp.
Vegetable oil

9 tbsp.
Bulb onion

3 pcs.
Salt, black pepper

to taste

Calories

216.6 kcal
Protein

71.3 g
Fat

92.5 g
Carbohydrates

33.9 g

Heat up the deep saucepan over high heat and pour it with the vegetable oil in it. When the oil starts to heat up, add the chopped turkey, salt, pepper and add a bit of hot chili.
Reduce the heat and fry the meat for 5-10 minutes until crispy. Then add all the remained ingredients to the cooked meat. Dilute the tomato paste with water (2 tbsp. of tomato paste with 1 cup of water) and pour in the meat with vegetables.
Simmer the soup over low heat for about 4-5 hours. Stir it sometimes, so that the ingredients do not stick together and cook evenly.
When it's done, chopped greens to your taste can be added to the soup. Cilantro is the classic choice for this soup, but you can replace it with dill or other greens that will give the meal a slight spiciness and aromatic flavor. You can serve your soup with sour cream.

If you bought pre-sliced meat, rinse it in cold running water before cooking. You can use baking soda as it delicately cleans and disinfects the food without any harm to our health.
Sour cream is needed to reduce the spiciness of the soup. If you like your food very spicy, you don't have to add it to the soup.