TACO SOUP

Paleo Taco Soup by @dearmrparker

Check out her blog for more amazing recipes!

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Garcia de la Cruz Organic 2020 Early Harvest Extra Virgin Olive Oil recommended

This EVOO was harvested mid October 2020

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INGREDIENTS
  • 2 tbsp Garcia De La Cruz Organic Extra Virgin Olive Oil
  • 1 Sweet Onion, Diced
  • 1 Red Bell Pepper 
  • 1 Orange Bell Pepper
  • 1 Yellow Bell Pepper
  • 10 cloves Garlic, Minced
  • 2 lbs Ground Turkey
  • 2 tbsp Chili Powder
  • 2 tbsp Cumin
  • 2 tsp Himalayan Salt
  • 1 tsp Peppercorn Black 
  • 2 tsp Paprika
  • 2 tsp Red Pepper Flakes
  • 1 tsp Onion Powder 
  • 2 tsp Oregon
  • 28 ounces Petite Diced Tomatoes With Green Chilies
  • 24 ounces Chicken Bone Broth Smart Chicken
  • 1 cup Coconut Cream

Toppings

  • Jalepenos 
  • Green Onions
  • Avocado 
  • Ciltantro 
  • Lime
DIRECTIONS
  • Pour Garcia De La Cruz Organic Extra Virgin Olive Oil in a large sauté pan over medium heat.
  • Add the onions and bell peppers, and a big pinch of salt. Sauté until soft and tender. This will take about 5-7 minutes.
  • Add garlic cloves and cook for 1 minute, stirring occasionally.
  • Add the ground turkey and stir until it is is cooked through.
  • Add tomatoes with green chilies, broth, and coconut cream and stir until well combined.
  • Bring the soup to a low boil and reduce the heat to a simmer.
  • Let is simmer for about 20-25 minutes.
  • Enjoy!
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