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
- 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.
- 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.
- Return the pot to medium heat and melt the butter, scraping up any browned bits from the meat.
- Whisk in the flour and cook for a minute or so, whisking constantly, letting the mixture brown and bubble.
- 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.
- Stir in the Monterey Jack cheese and let it melt completely.
- Add the black beans, diced tomatoes, green chiles, remaining 1 cup milk, and reserved cooked ground meat. Simmer gently for 5-10 minutes.
- Serve with fresh cilantro, shredded Monterey Jack cheese and tortilla chips!
**Adapted from Mel's Kitchen Cafe recipe.