Taco Soup

Here is a recipe for a healthy and delicious Taco Soup!  Mexican is always a hit in our house and this was no exception!  It is all the flavors you love in a taco, just in a hearty soup.  I love soups because they are delicious but they are also easy, one-pot meals and don't require a whole lot of attention!  I also love that most soup recipes (including this one) are flexible enough to cook in a crockpot if desired instead of on the stovetop.  A great tip:  Any time you make soup, make extra and freeze the leftovers.  These will come in handy for a quick lunch or dinner on those days you don't have the time or energy to cook!

Ingredients:

- 1/2 lb. ground turkey (can use chicken or beef if desired)

- 2 T olive oil

- 1 medium yellow onion, diced

- 1 jalapeño, finely diced (remove seeds if sensitive to spice)

-  3 cloves garlic, minced

- 1 chipotle in adobo, finely diced

- 1 can diced tomatoes

- 1 can tomato soup

- 1 T chili powder

- 1 T cumin

- 1/2 tea paprika

- 1 T sugar

- 1/8 tea cinnamon

- 1 bay leaf

- 2 c. chicken stock

- 2 c. water

- 2 chicken bouillon cubes

- 1 can black beans

- 1 can corn, drained

- S&P to taste

- For garnish: sour cream, chopped cilanto, cheddar cheese, tortilla strips or chips

Directions:

1.  In a dutch oven or stockpot, heat olive oil over medium high heat, add ground turkey and cook until browned.

2.  Add onion and jalapeño and cook for ~5 minutes until onions have softened slightly.  Next add in garlic, chipotle, chili powder, cumin, paprika, cinnamon and cook for an additional 2-3 minutes, stirring frequently.

3.  Add the tomatoes, tomato soup, sugar, water, stock, bay leaf, and bouillon cubes and stir together until mixed well.  Simmer over medium for 45 minutes to an hour.  Mix in corn and black beans the last 5-10 minutes.  Salt and Pepper to taste.

Serve with sour cream, cilantro, grated cheddar cheese and tortilla strips or chips.  Enjoy!