Turkey Taco Soup

Ingredients

• 0.5 cup olives black sliced
• 15 ounce kidney beans rinsed drained canned
• 28 ounce canned tomatoes diced with juice canned
• 2  carrots cut into 1/4 inch rounds
• 2 stalks celery chopped
• 3.5 cups chicken broth 
• 0.3 teaspoon chili powder 
• 0.5 bunch cilantro leaves fresh divided chopped
• 1.5 cups regular corn frozen
• 5 cloves garlic chopped
• 1  chile pepper green halved lengthwise
• 0.3 teaspoon ground cumin 
• 8 servings salt and ground pepper black to taste
• 1.3 pounds pd of ground turkey 
• 0.3 cup juice of lime 
• 2 tablespoons olive oil 
• 1  onion chopped
• 0.3 teaspoon oregano dried
• 1 ounce taco seasoning 
• 1 cup water as needed

Equipment

• bowl
• frying pan
• pot

Directions

1. Heat olive oil in a large pot over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink.
2. Transfer turkey to a bowl; set aside.
3. In the same skillet, stir in the onion; cook and stir until the onion is nearly translucent, about 5 minutes.
4. Add the carrots and celery. Continue to cook and stir until tender, about 8 more minutes.
5. Stir in the corn, garlic, taco seasoning, cumin, chili powder, dried oregano, and about 1/4 cup cilantro along with the cooked turkey. Cook and stir until fragrant, about 2 minutes.
6. Mix in the tomatoes, kidney beans, green chile pepper, olives, chicken broth, water, and lime juice. Season with salt and black pepper. Bring to a boil, then reduce heat to low and continue to simmer for 20 minutes.
7. Remove chile halves, and garnish with the remaining cilantro before serving.