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brussels sprouts turkey soup

Brussels Sprouts Taco Soup with Ground Turkey

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Cutting board
  • 1 Knife
  • 1 measuring cup
  • 1 Measuring spoon

Ingredients
  

  • 1 pound ground turkey
  • 2 cup Brussels sprouts halved
  • 1 onion diced
  • 2 clove garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cup chicken broth
  • 1 can black beans 15 ounces, drained and rinsed
  • 1 can diced tomatoes 14.5 ounces
  • 1 cup corn kernels
  • 1 tablespoon lime juice
  • 1/4 cup fresh cilantro chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat.
  • Add the onion and garlic, and sauté until softened.
  • Add the ground turkey to the pot and cook until browned.
  • Stir in the Brussels sprouts, cumin, chili powder, smoked paprika, salt, and black pepper, and cook for 5 minutes.
  • Pour in the chicken broth, black beans, diced tomatoes, and corn kernels.
  • Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
  • Remove from heat, stir in lime juice, and let the soup rest for 5 minutes.
  • Serve hot, garnished with fresh cilantro.

Notes

To enhance the flavor of this dish, consider roasting the Brussels sprouts before adding them to the soup for a smoky depth. Adjust the spices to your preference for a milder or spicier soup, and feel free to top with avocado or shredded cheese for added richness.
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