Ingrédients pour Turkey Bean Taco Soup
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound ground turkey
- 2 cups water
- 2 tablespoons taco seasoning
- 1 (15 ounce) can corn, drained
- Black Beans
- Great Northern Beans
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
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Comment préparer Turkey Bean Taco Soup
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Sauté 1 medium onion, chopped, and 2 cloves garlic, minced, until onions are caramelized (about 5-7 minutes).
- Add 1 pound ground turkey and cook, breaking it up with a spoon, until browned and cooked through (about 8-10 minutes).
- Stir in 2 tablespoons taco seasoning, 2 cups water, 1 (14.5 ounce) can diced tomatoes (undrained), and 1 (15 ounce) can corn (drained).
- Add 1 (15 ounce) can kidney beans (rinsed and drained) and 1 (15 ounce) can pinto beans (rinsed and drained).
- Bring to a simmer, reduce heat, and cook for 10-15 minutes, or until heated through and flavors have melded.
- Serve hot, topped with reduced-fat Mexican blend shredded cheese and/or reduced-fat sour cream. Optional: Add your favorite toppings like avocado, cilantro, or green chilies (if desired).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
18g
Fat
10g
Carbs
14g
