Not zucchini soup, but a zucchini topper to put on soup. That’s clear, right? There are so many recipes for taco soup. And yet every time I make it, I search for a new one. I always think there should be more ingredients. So I added my own little extra. I love zucchini. I do not love soggy, slimy zucchini. So, instead of adding it to the pot, I sauteed it and used it as a topping. I also do that for my minestrone. Here we go, trying to remember what I put in the soup.
Turkey Taco Soup
- 1 1/2 lbs. ground turkey
- 1 packet taco seasoning
- 1 28 oz can crushed tomatoes
- 1 4 oz can diced green chiles
- 1 15 oz can pinto beans, drained
- 1 15 oz can black beans, drained
- 1 1/2 cups frozen corn (or 15 oz can)
- 2 cups beef broth
- 2 cups water
- 1/4 cup salsa (or to taste)
- 2 tablespoons diced onion
- 2 tablespoons red bell pepper
- 1 tablespoon olive oil
- 1 small zucchini, chopped
- salt and pepper
- oregano, cumin, chili powder
Cook turkey until no longer pink. Add taco seasoning and 1/4 water (if turkey is dry and sticking). Stir in all canned items, add broth and water. Bring to a boil, add corn (if using frozen). Bring back up to a boil, then turn down to simmer. Add salsa, if desired. Simmer uncovered for 20 minutes.
In a small saute pan heat olive oil. Cook onion and pepper until onion is translucent. Add in zucchini and season to taste. Cook over medium heat until zucchini is lightly browned.
Serve soup over rice or tortilla chips. Top with zucchini, cheese, salsa, sour cream, green onion, avocado, whatever you like on tacos.