Sunday, April 19, 2015

Black Bean Turkey Taco Soup

Creamy Black Bean Turkey Taco Soup

  • 1 lb. lean ground turkey
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. onion powder
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano 
  • 1/2 tsp. ground chipotle
  • 2 Tbls. butter
  • 2 Tbls. flour
  • 2 C. milk, divided
  • 1 C. shredded Monterey Jack cheese, plus extra for garnish 
  • 15-oz. can black beans, rinsed and drained
  • 14.5-oz. can diced tomatoes, undrained
  • 4 oz. can diced green hatch chiles
  • Chopped, fresh cilantro for garnish
  • Favorite tortilla chips, for garnish
  1. In a 4 or 5 quart pot, cook the ground turkey over medium to medium-high heat with the salt and pepper, breaking the meat into small pieces as it cooks. Once it is cooked through, drain any excess grease.
  2. Add the onion powder, chili powder, cumin, garlic powder, oregano and chipotle to the meat and cook for 1-2 minutes, stirring often. Scrape the meat to a plate and set aside.
  3. Return the pot to medium heat and melt the butter, scraping up any browned bits from the meat. 
  4. Whisk in the flour and cook for a minute or so, whisking constantly, letting the mixture brown and bubble. 
  5. Slowly whisk in 1 cup of the milk. Continue stirring while heating the mixture to a gentle simmer. Moderate the heat on the stove so the soup just bubbles but doesn't boil vigorously. Cook for 1-2 minutes to let it thicken slightly.
  6. Stir in the Monterey Jack cheese and let it melt completely.
  7. Add the black beans, diced tomatoes, green chiles, remaining 1 cup milk, and reserved cooked ground meat. Simmer gently for 5-10 minutes.
  8. Serve with fresh cilantro, shredded Monterey Jack cheese and tortilla chips!
*Serve with cornbread.
**Adapted from Mel's Kitchen Cafe recipe.