Turkey & Bean Soup with Lime & Cilantro

  • Yield: 4 to 6 servings


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

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