Turkey & Bean Soup with Lime & Cilantro

  • Yield 4 to 6 servings


2 teaspoons olive oil
1 pound ground lean turkey
1 cup chopped onion
2 cloves garlic, minced
4 ounces can of chopped green chilis
1.5 teaspoons dried oregano
1-2 teaspoon dried cumin
1 teaspoon dried coriander
2 cans white or pinto beans, rinsed and drained
4 cups chicken stock (momemade is best, but not necessary)
1 cup water
1-2 dash salt and pepper to taste
2 small limes, squeezed (about 3T juice)
1/2 bunch fresh chopped cilantro


Heat 1t olive oil in a large skillet. Add turkey and cook until crumbled and no longer pink. In a large Dutch Oven, heat the remaining olive oil. Add onions and saute about 5 minutes. Add garlic and chili and saute another minute. Add herbs and saute another minute. Add the browned turkey, beans, chicken stock and water. Bring just to a boil, lower heat and simmer 45-60 minutes. Squeeze in the lime juice, season with salt and pepper, fill your bowls and top with fresh chopped cilantro.



Get every new post delivered to your Inbox.

Join 261 other followers