This turkey soup recipe features a zesty combination of ground turkey, red kidney beans, golden kernels of corn, and chunky salsa. And it’s topped with the great taste of sour cream and shredded cheddar cheese.
Like the beauty of a serene autumn sun, may the romance of fine soup making bring you peaceful pleasure.
1 pound ground turkey (or beef, if you prefer)
1 clove of garlic, peeled and minced
1 can chopped green chilies (4 ounces)
1-1/2 teaspoon kosher salt
2 cans red kidney beans (16 ounces each), drained and rinsed
16 ounce package frozen baby corn
1-1/2 cup chunky salsa
4 cups quality chicken stock, homemade preferred (chicken stock recipe)
1 tablespoon chili powder
1/2 teaspoon cayenne pepper sauce
Sour cream for garnish
Cilantro or parsley for garnish
Shredded cheddar for garnish
1. Cook - In a Dutch oven, cook turkey, minced garlic, green chilies, and salt over medium heat until no longer pink; drain off grease.
(Pour grease into a disposable container that can be thrown away. Pouring grease down your kitchen drain should always be avoided to prevent clogs.)
2. Add - Add the red kidney beans, frozen corn, and chunky salsa.
3. Stir In - Add the chicken stock, chili powder, and cayenne pepper sauce; stir well to evenly combine the ingredients.
4. Heat to a Boil - Heat to a boil - once it bubbles vigorously immediately reduce heat.
5. Simmer - Simmer on medium heat with lid on for 15 minutes. (You’ll know your soup is simmering when it bubbles gently.) Stir occasionally.
6. Garnish - Garnish individual servings with dollops of sour cream, shredded cheddar cheese, and chopped cilantro or parsley.
Not only does turkey provide us with a high protein, but it is also lower in calories and less expensive than ground beef and many meats. You may find choices of ground turkey ranging from 85% lean and leaner.
Please note that good tasting ground turkey does not taste gritty nor does it have any “gamey” qualities in taste or smell. If you are not currently a fan, trying a different brand of ground turkey may change your opinion.
Frozen corn offers the advantage of a more vibrant color and a firmer texture when compared to canned corn.
Plus, frozen vegetables retain more nutrients as they are picked at their peak and immediately chilled. Canned vegetables, on the other hand, lose some of their nutritional value as they undergo heating in the canning process.
Some other soup recipes you may enjoy…
Nebraska Department of Agriculture. "Turkey Nutrition." Nebraska Department of Agriculture. Accessed October 21, 2016. http://www.nda.nebraska.gov/promotion/poultry_egg/turkey_nutrition.html.