My oldest is somewhat obsessed with soup. In fact, that is usually how she decides where she wants to eat. She “grades” restaurants on how good their soups are. Which if you think about it, is not a bad way to go….unless the restaurant makes good soup and everything else is just plain OK. I am not always in the mood for soup. When it’s 103 degrees outside I have a real difficult time wanting to eat a hot soup. Don’t suggest gazpacho…not a fan….it’s not really soup if it’s cold…that’s juice in my book. (please don’t send hate mail about this)
So in order to please my first-born, I decided we should have soup for dinner tonight, even though it’s still hotter than a pickled jalapeno pepper twisted with pepper jack. (? say what???)
Ingredients:
1 pound ground chicken or turkey (or even whole boneless skinless chicken breasts, cooked and shredded)
1 medium onion finely chopped
1 green pepper finely chopped (I only had a yellow pepper!)
2 cups corn (from 3 ears of corn or you could use 1 can corn drained)
1 can black beans drained and well rinsed
1 can fire roasted tomatoes NOT drained
Taco seasoning ( to taste but 2 tablespoons should do it)
1/4 cup chopped cilantro
Juice 1/2 lime (keep other half for serving)
6 cups chicken broth (low sodium if possible)
For serving:
Tortillas chips (crushed)
Shredded Cheese (pepper jack or mexican blend)
Avocado (for me)
Cilantro
How to:
In a large pot (I used my 7.5 quart Creuset, you need plenty of room!) heat a couple tablespoons of olive oil, add you ground turkey. Season with salt and pepper. Cook until no longer pink. I like to break up the meat into large chunks. But if you prefer a finer texture go ahead and break it all up. When the meat is done add your onion and green pepper. Cook for 3-4 minutes to soften slightly. Add corn, black beans, tomatoes, taco seasoning, lime juice, cilantro and chicken broth. Bring to a boil and reduce to a medium heat. Let your soup simmer for 45 minutes to 1 hour. Now, how easy is that!
Breaking up the ground turkey or chicken
everything but the broth
simmering
Serve, I like to top my soup with cubed avocado, a sprinkle of cilantro, sliced jalapeno, shredded cheese and of course crushed tortilla chips.
oh the possibilities 
Note: the leftovers are wonderful and so easy. I sometimes will add leftover rice or noodles. But be careful to add them after the soup has simmered for a while, otherwise they get all mushy…I don’t like mushy….
Printer Friendly; Sunshine’s Taco Soup
Peace and Easy,
Isabelle
Go check out my recipe also here:
Sunday Supper
