Spicy Hearty Mexican Ground Turkey Soup Recipes

GROUND TURKEY TACO SOUP

Steps:

• Preheat large dutch oven or heavy bottom pot on medium - high heat, swirl a bit of oil to coat, and add turkey. Cook for 5 - 7 minutes, stirring occasionally and breaking into pieces.
• Add taco seasoning and cook for 1 more minute, stirring frequently.
• Add tomato sauce, beans, corn, onion powder, maple syrup, salt, pepper, water; and stir.
• Cover, bring to a boil, reduce heat to low and simmer for 20-60 minutes (longer - deeper flavours but overall soup is ready fast).
• Preheat large ceramic non-stick skillet on medium - high heat, swirl a bit of oil to coat, and add turkey. Cook for 5 - 7 minutes, stirring occasionally and breaking into pieces. Add taco seasoning and cook for 1 more minute, stirring frequently.
• Transfer to a large slow cooker along with tomato sauce, beans, corn, onion powder, maple syrup, salt, pepper, water; and stir. Cover and cook on Low for 7 - 8 hours or on High for 3 - 4 hours.
• Serving: Serve hot with cilantro, sour cream/yogurt, lime, avocado, green onion and tortilla chips.

TURKEY TORTILLA SOUP

Steps:

• Heat the oil in a large saucepan over medium heat. Add the chili powder, garlic, onion, chipotle and 1 teaspoon salt and cook, stirring, until the onion softens, about 5 minutes. Add the turkey stock, tomatoes, 1/2 cup water and half the tortilla chips; bring to a boil, then reduce the heat to a simmer and cook, uncovered, until the soup has reduced slightly, about 25 minutes. Add the corn and cook for 5 minutes.
• Remove from the heat and stir in the turkey and lime juice. Adjust the seasoning with salt, if needed. Divide the soup among 4 bowls. Top with the cheese, cilantro, the remaining tortilla chips and avocado, if using.

MEXICAN TURKEY SOUP

Steps:

• Bring chicken broth, onion, bell pepper, carrots, celery, jalapeno pepper, rice, parsley, chili powder, garlic, and oregano to a boil in a large pot. Cover, reduce heat, and simmer until vegetables and rice are tender, about 25 minutes. Add turkey; simmer until turkey is heated through, about 10 minutes more.

SOUTHWESTERN TURKEY SOUP

Steps:

• In a large saucepan, saute onion in oil until tender. Stir in the broth, jalapeno, cumin, chili powder, salt and cayenne. Add the turkey, beans, tomatoes and corn. , Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend. Garnish with sour cream, chips, cheese and olives if desired. Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

SPICY HEARTY MEXICAN GROUND TURKEY SOUP

Steps:

• Heat oil in a 4 quart soup pot on medium high.
• Sautee onions and garlic until soft and transparent.
• Push it to the side and add ground turkey.
• Cook until nicely browned and mix with onion mixture.
• Add serrano peppers, cilantro, stewed tomatoes and corn, cook for 5 minutes, stirring frequently.
• Add mushrooms, chipotle chile powder, lime juice and chicken broth.
• Bring to boil, lower heat and simmer for 5 minutes.

VEGETABLE AND GROUND TURKEY SOUP

Steps:

• Heat olive oil in large pot and saute onions and celery until translucent, about 5-7 minutes.
• Add ground turkey and season with salt and pepper, add the minced garlic.
• Brown until no longer pink while stirring and breaking up large chunks of meat, drain well and return to pot.
• Add stewed tomatoes with juice along with remainder of ingredients.
• Bring to a boil, cover and simmer for an hour 1/2 or until veggies are soft.

HEARTY GROUND TURKEY SOUP

Steps:

• In a large saucepan, brown turkey.
• Add the next 10 ingredients and bring to a boil.
• Reduce heat, cover and simmer for 15 minutes or until cauliflower and carrots are tender.
• Add green beans.
• Cover and simmer 15 minutes longer or until the beans are tender.

TURKEY TACO SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Transfer turkey to a bowl; set aside.
• In the same skillet, stir in the onion; cook and stir until the onion is nearly translucent, about 5 minutes. Add the carrots and celery. Continue to cook and stir until tender, about 8 more minutes.
• Stir in the corn, garlic, taco seasoning, cumin, chili powder, dried oregano, and about 1/4 cup cilantro along with the cooked turkey. Cook and stir until fragrant, about 2 minutes.
• Mix in the tomatoes, kidney beans, green chile pepper, olives, chicken broth, water, and lime juice. Season with salt and black pepper. Bring to a boil, then reduce heat to low and continue to simmer for 20 minutes. Remove chile halves, and garnish with the remaining cilantro before serving.

SOUTHWEST TURKEY SOUP

Steps:

• In a Dutch oven, cook turkey in oil over medium heat until meat is no longer pink; drain., Add the beans, broth, corn, salsa, chilies and chili powder. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes to allow flavors to blend. Serve with sour cream and cilantro. Freeze option: Before adding sour cream and cilantro, cool soup. Freeze soup in freezer containers up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve with sour cream and cilantro.