The chilly, wet weather has hit in Oregon. That means it's time to warm up with Angie's Turkey Taco Soup.
Most taco soup recipes are pretty basic. Throw in some ground beef, a bunch of cans of stuff and add two packets of "taco" seasoning. I make two major changes to Angie's Turkey Taco Soup.
First: I use ground turkey. You will not miss the beef. Seriously.
Second: I avoid the super salty traditional season packets whenever I can. There's a reason your shoes don't fit and rings won't come off your fingers after using the typical taco seasoning packet.
My recipe replaces the seasoning packet with Green Onion Salsa to get a zippy, citrus tang that makes Angie's Turkey Taco Soup taste fantástico!
- 20 oz ground turkey, 7% fat
- 1 can diced tomatoes*
- 1 can tomato sauce
- 1 can black beans
- 1 can kidney beans
- 1 can sweet corn
- 1 can water (just fill up your empty corn can and dump it in)
- 1 large bunch of green onions including greens, cut into 1 inch pieces
- 2 garlic cloves, peeled
- 1/2 cup lightly packed fresh cilantro leaves
- 1/4 cup wine vinegar (white or red)
- 1/4 cup lime juice
- 1/2 teaspoon salt, or to taste
- 1-2 jalapeños, (optional)
- Topping suggestions: tortilla chips, sour cream, hot sauce and shredded Mexican blend cheese
* My kiddos aren’t nuts about chunky tomatoes, so I add them into the food processor along with the salsa ingredients before adding to the soup.
Step 1: Brown the ground turkey in a large skillet over medium heat. Drain off the fat and place meat in a crockpot.
Step 2: Add the undrained beans, corn, tomatoes, tomato sauce and can of water.
Step 3: Place all Green Onion Salsa ingredients into a food processor and purée. Add salsa to the crockpot. Give everything a stir.
Step 4: Turn crockpot on low for 6 to 8 hours.