Mexican soup.

Rainy afternoon here in Pennsylvania which makes me immediately think of making soup.  I was going to be busy with appointments later in the day and this is a great recipe to make and just let simmer until dinnertime.

2 tsp of olive oil
1 lb of lean ground turkey
1 yellow pepper, chopped
1 red pepper, chopped
1 medium sized yellow onion, chopped
1 jalapeño, diced
1 28 oz can of chopped tomatoes
2 c of chicken broth
1/2 c of water
1 can of red beans, with liquid
1 c of corn, frozen or drained from a can
2 tsp of cumin
1/2 tsp of smoked paprika
Salt and pepper to taste


In you large Dutch oven, heat the olive oil and add the ground turkey, onion and peppers.  Breaking the meat apart and stirring until no longer pink, about 10-12 minutes.  Then add the remaining ingredients.  Bring to a boil and then turn down to a simmer and cover. Serve with chopped red onions, sliced jalapeños, cheddar cheese or a dollop of sour cream.

The fun spoon is available through a wonderful artist on Etsy.  Click the link below to access her work.

— Knead to Cook

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