Turkey Taco Soup


I love all things soup.  I can eat a good bowl of soup anytime of the year.  This Turkey Taco Soup is definitely one of my favorite hearty meals.  I love that it is complete with just a bowl & a spoon.   No fanfare needed.  It's great to top it with sliced avocado but not necessary to enjoy the fulfilling Spanish flavors!


Turkey Taco Soup


 2 pounds ground turkey thigh

1 yellow onion, chopped

1 cup carrots, chopped

4 tablespoons coconut oil

4 cups organic chicken broth

1 - 14.5 ounce can diced tomatoes, undrained

1 - 4 ounce can organic chopped green chilis, undrained

1/2 cup fresh cilantro, chopped

1 tablespoon chili powder

2 teaspoons each: ground cumin & salt

1.5 teaspoons garlic powder

1 teaspoon each: dill , onion powder & black pepper

1/2 teaspoon each: oregano & paprika

1/4 teaspoon red pepper flakes


in an 8-quart stock pan, heat olive oil over medium-high. place onion & carrots in pan & sauté about 5 minutes.  remove vegetables with a slotted spoon to a bowl then add in ground turkey & cook until brown, stirring to crumble.

return onion & carrots to pan & add in all other ingredients.  bring to a slow boil, then reduce to low & cover.  simmer 20 minutes.

adjust salt if necessary.

serve immediately & garnish with sliced avocado.  this soup stores very well in the refrigerator for up to 5 days or freeze in individual containers for a fast meal when there is no time to cook!

Love, Cara