Pantry Turkey Taco Soup Recipe

By Marlenew

Ingredients

• 1 container 14 oz mirepoix (a mix of chopped carrots, celery, and onion, about 1 cup each) – I buy at Trader Joe’s
• 2 Tbsp. olive oil
• 1 lb lean ground turkey
• 15 oz tomato sauce
• 15 oz. can diced tomatoes
• 15 oz can corn, drained
• 15 oz Bush’s kidney beans, drained
• 16 oz Bush’s Beans black refried beans
• 1 packet low-sodium taco seasoning
• 3 cups low-sodium chicken broth

Preparation

Step 1

In a large cooking/soup pot, heat the olive oil to medium heat; add the mirepoix (mix of onions, carrots, and celery), and cook on medium heat until soft, about 2-3 minutes.

Add the ground turkey and cook together until turkey is cooked through, about 5 more minutes.

I like to take a paper towel and lay on top of the meat mixture to take away any grease.

Drain the kidney beans and corn; set aside.

To the meat mixture, add tomato sauce, tomatoes, refried beans, taco seasoning and chicken broth. Add in the drained kidney beans and corn. Bring to a boil, cover and simmer about 10-15 minutes.

Serve with your favorite toppings, such as low fat sour cream, chopped red, onions, and chopped fresh cilantro.