Recipe by Southern Cali Cook
"Soothing Mexica-themed soup which can be enjoyed as a light meal or with garnishes that can make it more sinful. Freezes well."
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1 1/4 pounds
carrots, cut into 1/4 inch rounds
1 1/2 cups
1 (1 ounce) package
taco seasoning mix
chopped fresh cilantro, divided
1 (28 ounce) can
diced tomatoes with juice
1 (15 ounce) can
kidney beans, rinsed and drained
green chile pepper, halved lengthwise
sliced black olives
3 1/2 cups
water, or more as needed
salt and ground black pepper to taste
Turkey Taco Soup Haiku: "Perfect as it is! I had to sub a few things. But wow, awesome soup!" My only changes were 1 lb. turkey, "Taco Seasoning I" instead of packet, a can of diced chili peppers (no fresh on hand), and less broth. Left my soup in the crock-pot for the afternoon and by dinnertime, it smelled sinfully-good. I love that it was so colorful, and almost wouldn't have minded even more veggies, but this soup was great, and the cook's notes at the bottom are very helpful too. (I also froze half for another night, but truthfully, I wouldn't mind having some leftovers in front of my face right now.)
Made per the directions, kids did not like it.
1st time on website & made this soup. My family loved it. I switched the kidney beans for pinto beans (canned) - this is a recipe for your box.
This is great! Something different! The only problem we had was it is spicy. I used Mild Taco Seasoning and it was still spicy, especially for the kids. If I did it again, I would put a little bit of spices/taco seasoning in at a time. Very easy dinner.
This is one of the best soups I have ever had! YUM! The thought of Taco Soup never appealed to me, and boy was I missing out!
Thanks for sharing this fabulous recipe!
I made a few minor changes based on what I had on hand and personal preferences.
* I used a can of drained corn instead of frozen corn.
* I used pinto beans instead of kidney beans.
* I used a small can of green chilies instead of a green chile pepper.
* I left the lime juice out.
Very tasty soup! I didn't have taco seasoning so I simply added more chilli powder, cumin. Some garlic powder, and a dash of clove and cinnamon--and I sauteed the garlic and spices with the turkey first. Luckily I had some chicken stock on hand from a left over roast chicken. Highly recommend---I will make it again.
Great soup! I had to make a few subs due to what I had on hand but I followed the basic guidelines of the recipes and we loved it. I used Rotel for the tomatoes, no celery or olives, Penzey's Bold Taco seasoning, some frozen Hatch green chiles. It was definitely not too spicy even with the Rotel but the chiles we used weren't very hot. I'll be making this a lot this winter.
Most excellent! So much flavor and easy to put together
* Percent Daily Values are based on a 2,000 calorie diet.
Turkey Taco Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 273
** Calories from Fat: 95
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