I’m so hesitant to call anything “healthy,” because 1) I work in marketing, where that word immediately raises tons of legal red flags without the proper claims; and 2) because I think each person’s definition of “healthy” may be different.
But this soup is pretty much healthy any way you look at it (ok, minus maybe the cheese and tortilla chips I put on top. #optional) Ground turkey, veggies + spices that fill you up and keep you satisfied. Plus, it’s soooo easy to make, even a caveman can do it!
Since I’ve been working from home a lot more, it’s been tough to not order Postmates (Chipotle!) or eat frozen meals everyday. I typically find myself super busy around lunch, meaning I want to grab something quick and get back to work.
That has prompted me to start making more soups! Because soup is the easiest thing ever to reheat, and is good left-over for a few days (or more). I know, I know, soup seems weird in the spring. But here in Chicago, where spring = chilly 40 degree days, it’s totally legit.
In need of a new recipe, I found this one and decided to make it my own.
If I’m being totally honest, this recipe is basically chili that has turned into soup. Chili in a soup costume. But it’s still prettyyyy dang delicious and a totally easy grab, reheat and go lunch.
Healthy Slow Cooker Taco Soup
1 tablespoon olive oil
1 lb of ground turkey
1 green bell pepper, diced
1/2 yellow onion, diced
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (or more if you like it spicy)
Loads of fresh black pepper (to taste)
1 can kidney beans
1 can original Rotel
1 can diced tomatoes
3 oz. tomato paste
2 cups chicken broth
2 cups water
Heat olive oil in a large skillet over medium-high heat. Brown turkey meat. Add onions, green pepper and spices. Cook until onions are soft.
Add meat mixture to slow cooker, along with remaining ingredients. Cook on low for 6 hours.
Optional: serve with 0% fat Greek yogurt, cheddar cheese and crushed tortilla chips.