Turkey Taco Soup with Green Onion Salsa
Crockpots rock.
After an afternoon of running kids to and from chilly, rainy practices, it’s absolutely wonderful to come home to the smell of a hot meal that’s already done.
Lots of moms know about basic taco soup. But this recipe livens it up a bit.
My version has gone through many evolutions. I went from ground beef to ground turkey to shredded chicken and then back to ground turkey.
I’ve also played with the seasonings a lot. The traditional two packets of taco seasoning has way too much sodium.
I kept wondering my shoes felt tight on taco soup nights. Well, it’s the salt, ladies. Between the sodium in each of the canned ingredients and the seasoning packets, taco soup can be way over the top.
So after many experiments, I’ve got a Turkey Taco Soup that I love, but doesn’t make me swell up like a puffer fish. It’s zippy with a citrus tang and all it took was adding in a simple batch of green onion salsa. Fantastico!
Ingredients List
- 20 oz ground 7% fat turkey
- 1 can diced tomatoes*
- 1 can tomato sauce
- 1 can black beans
- 1 can kidney beans
- 1 can sweet corn
- 1 can water (just fill up your empty corn can and dump it in)
- Optional toppings: tortilla chips, sour cream, hot sauce and shredded Mexican blend cheese
Ingredients of Green Onion Salsa
- 1 large bunch of green onions including greens (about 4 ounces), chopped
- 2 garlic cloves, peeled
- 1/2 cup lightly packed fresh cilantro leaves
- 1/4 cup wine vinegar (white or red)
- 1/4 cup lime juice
- 1 teaspoon salt, or to taste
- (Optional) 1-2 jalapeños, seeded
My kiddos aren’t nuts about chunky tomatoes, so I add them into the food processor along with the salsa ingredients.
Method
Brown the ground turkey in a large skillet over medium heat. Drain off the fat and place meat in a crockpot.
Add the beans, corn, tomatoes, tomato sauce and water.
To make the Green Onion Salsa, put all ingredients into a food processor and purée until well blended.
Pour salsa into the the crockpot. Give everything a stir.
Cook in crockpot on low for 6 to 8 hours.
To serve, place soup in bowls and then top with your choice of crunched tortilla chips, sour cream, Mexican blended cheese, or hot sauce.
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