This is a spin off the Mexican Soup I make lots during the cold months. I didn’t have the ingredients to make my “usual” and this is the result. It has similar characteristics to Tortilla Soup, minus the tortilla
Because of the amount of cumin and it’s great health benefits, this soup would be great for skin problems, the common cold, as well as to help aid in digestion and kidney function. Plus, it tastes good – sweet!
1 lb ground turkey
1 cup chopped carrots
1 cup chopped celery
½ small yellow onion, chopped
1 can reduced sodium petite diced tomatoes
1 can black beans, drained and rinsed (tip** I never knew to do this and the black beans always “muddied” up whatever I was making – this way your meal looks clean and cooks better)
1 can reduced sodium chicken broth
½ tbsp cilantro paste or a handful of fresh cilantro, chopped
Juice of ½ lime
Cumin to taste
Cayenne Pepper to taste
Salt/Pepper to taste
On medium heat, brown the onion slightly (in oil if you prefer) before added the turkey. Season with salt and pepper, cook thoroughly. Add in chicken broth, carrots, celery, tomatoes and black beans. Season with cumin and cayenne peppers to taste. I used about 1 ½ tbsp of cumin (you read that correctly!) and a light sprinkling of cayenne. Cayenne pepper is HOT, whereas cumin just adds a lot of flavor. Simmer on low until the carrots and celery have cooked down. Add in cilantro and lime juice. Simmer 2-3 min to incorporate. Serve Hot.
** You can serve this several ways – as a straight soup, over rice, inside a tortilla, grilled with cheese as a quesadilla – lots of options, which is great for using up the leftovers!
*** If serving over rice, I recommend putting a little cilantro and lime juice in the rice as it is cooking – it definitely adds to the overall taste and presentation.