This hearty Central Mexico-inspired soup is an easy, one-bowl version of everyone's favorite dinner: taco night.
Ingredients
- 1 Tbsp canola or grapeseed oil
- 1 small red onion, diced
- 1 green bell pepper, diced
- 1 jalapeño, seeded and minced
- 3 garlic cloves, minced
- 1 Tbsp chili powder
- 1 tsp ground cumin
- ½ tsp dried oregano
- 1 (14½-ounce) can diced tomatoes, with juice
- 1 cup packed shredded cooked chicken or turkey
- 3 cups chicken broth
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 avocado, diced
- Chips, optional, for serving
- Sour cream, optional, for serving
Method
- Preheat a large, heavy-bottomed pot over medium heat. Add the oil, followed by the onion. Sauté for 2 minutes.
- Add the bell pepper, jalapeño and garlic. Sauté for 2 more minutes.
- Add the chili powder, cumin, and oregano and cook, stirring, for 1 minute.
- Add the tomatoes and juice, pinto beans, turkey and broth, and stir. Season with salt and pepper.
- Turn up the heat and bring to a simmer.
- Turn the heat to low and let simmer, uncovered, for 10 minutes.
- Serve topped with diced avocado or a dollop of sour cream and tortilla chips.
Leave a Note