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.