December 28, 2017

Spicy Cheesy Turkey Taco Soup

So, on a whim the other night, I decided to make a turkey soup. I then decided I wanted it to be healthy-ish, so I added almost an entire bag of fresh spinach, garlic and an onion. I need spice in my life right now because I have been congested and most likely will be catching my daughter's cold in the new year I'm sure.

This soup has a great kick in the pants spice thanks to the pepper jack cheese and red pepper flakes. It's comforting and filling for a frigid cold night and also makes an excellent lunch.  I love dipping tortilla chips in it. It's also crazy healthy because of the spinach.  My daughter doesn't care for many veggies, but when I am able to sneak any sort of green in something to where she won't notice, it's a win in my book! She also loves dipping the chips in it and putting the turkey on top of the chip. I hope you'll give this soup a try!  It's super easy and definitely hits the spot!


-1 can of diced tomatoes
-1 medium onion, chopped
-4 cloves garlic, minced
-1 medium bag fresh spinach
-2 cups chicken or veggie broth
-2 cups water
-1 tsp. red pepper flakes
-1 small can of tomato paste
-salt and pepper to taste
-1 lb lean ground turkey
-1 package low sodium taco seasoning
-2 tbsp olive oil
-1 bag (4 ounces) of shredded Mexican-cheese blend or  one block of pepper jack cheese, shredded
-cilantro, sour cream, tortilla chips for garnish/toppings


 1. Heat  olive oil in a skillet over medium high heat and cook the turkey down until all pink is gone. Add the taco seasoning and stir to combine. Set aside.

 1. Heat the olive oil in a large sauce pan over medium high heat. Once hot enough, add the onion and garlic together. Cook down until brown in color. About 5 minutes. Season with a dash of salt and pepper. Add the tomato paste and mix well.

2. Add the tomatoes, spinach, red pepper flakes, broth and water. Season to taste.

3. Cover and cook down for about 5-10 minutes over medium high heat until steaming and bubbly. Turn off the heat. Place hot soup mixture carefully in a blender and blend everything until well combined. Pour back in the pot and add the turkey. Let cook until hot and bubbly again. Add the shredded cheese to the mixture and stir well. Serve hot and with your favorite toppings.

Enjoy and stay warm!

* This soup is freezer friendly.

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