Ingredients:

  • 1 Tbsp Olive Oil (Extra Virgin)
  • 1 medium Yellow Onion, diced
  • 1 medium Red Bell Pepper, diced
  • 3 cloves Garlic, minced
  • 5 lbs Ground Turkey (93% lean recommended)
  • 1 packet Taco Seasoning Mix (store-bought)
  • 1 Tbsp Chili Powder
  • 1 tsp Ground Cumin
  • 1 tsp Dried Oregano
  • Salt & Freshly Ground Black Pepper, to taste
  • 4 cups Low-Sodium Chicken or Turkey Broth
  • 1 x 15 oz can Diced Tomatoes, undrained
  • 1 x 15 oz can Black Beans, rinsed and drained
  • 1 x 15 oz can Kidney or Pinto Beans, rinsed and drained
  • 1 x 15 oz can Sweetcorn (whole kernel), drained
  • 1 Tbsp Fresh Lime Juice

Instructions:

  1. Heat the olive oil in a large stockpot over medium heat. Add the diced onion and bell pepper. Sauté for 5-7 minutes until softened and fragrant. Add the minced garlic and cook for 1 minute more until fragrant.
  2. Push the vegetables to one side of the pot. Add the ground turkey, breaking it up with your spoon. Cook until the turkey is fully browned and no pink remains. Drain off any excess fat if necessary.
  3. Reduce heat to low. Sprinkle the taco seasoning, chili powder, cumin, and oregano over the meat and vegetables. Stir constantly for 1-2 minutes to toast the spices and deepen their flavor profile (This step is known as 'blooming').
  4. Pour in the chicken or turkey broth. Scrape the bottom of the pot vigorously to lift any browned bits. Add the undrained diced tomatoes.
  5. Stir in the rinsed and drained black beans, kidney/pinto beans, and drained sweetcorn.
  6. Bring the soup to a gentle simmer. Reduce heat and cook uncovered for 20 minutes, allowing the flavors to fully meld. Stir occasionally.
  7. Remove the soup from the heat. Stir in the fresh lime juice. Taste the soup and adjust the salt and pepper as needed.
  8. Ladle hot soup into bowls and serve immediately with your choice of garnishes (e.g., cheese, sour cream, or crushed tortilla chips).