Ingredients:

  • Tablespoon Olive Oil
  • lbs Lean Ground Turkey
  • large Yellow Onion, chopped
  • large Bell Pepper (any colour), chopped
  • cloves Garlic, minced
  • Tablespoons Taco Seasoning
  • Tablespoons Tomato Paste
  • cups Chicken or Turkey Broth
  • (14.5 oz) can Diced Tomatoes (undrained)
  • (15 oz) can Kidney Beans, rinsed and drained
  • (15 oz) can Black Beans, rinsed and drained
  • cup Corn (frozen or canned, drained)
  • Juice of 1 medium lime
  • /2 cup Fresh Coriander (Cilantro), chopped

Instructions:

  1. Heat oil in a large stockpot over medium-high heat. Add ground turkey, breaking it up, and cook until fully browned. Drain off any excess fat.
  2. Add the chopped onion and bell pepper to the pot. Sauté for 5–7 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the taco seasoning and tomato paste. Cook for 1 minute, stirring constantly, to toast the spices.
  4. Pour in the chicken/turkey broth and the undrained diced tomatoes. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pot.
  5. Reduce the heat to low, cover loosely, and let the soup simmer gently for 15 minutes to allow the flavours to meld.
  6. Stir in the rinsed kidney beans, black beans, and corn. Simmer uncovered for another 5–10 minutes, until heated through.
  7. Remove the pot from the heat. Stir in the fresh lime juice. Taste and adjust seasoning as needed. Ladle into bowls and garnish generously with fresh coriander before serving.