Green Chili Taco Soup (Instapot or Stovetop)

A family favorite- it’s t the bomb dot com.

Green Chili Taco Soup

Serves 6-8

Ingredients

2 pounds ground turkey

1 large onion, diced

1 large can diced green chilies

2 cloves garlic, finely minced

2 tablespoons olive oil

2 cans pinto beans, drained and rinsed

1 cup frozen corn

1/2 cup salsa verde

4 cups chicken broth or stock

1/2 cup heavy cream, up ti 3/4 cup if you want it more creamy (optional, omit if you want diary free)

1 1/2 tablespoons cumin, divided

1 1/2 tablespoons garlic powder, divided

1/2 tablespoon chili powder

1/2 tablespoon dried oregano

Real salt or sea salt to taste (start with 1 1/2 teaspoons- it really depends on the stock/broth that you use)

1/2 teaspoon black pepper

Toppings- Cilantro, lime wedges , shredded cheese, tortilla chips and diced avocado

Directions- You can make this in the Instant Pot or stovetop, I like to make it in the instant pot because it’s a little faster.

1. Heat olive oil, add onion, green chili and a pinch of salt. Cook until soft (I do this on the sauté function if I am using the Instapot). Once tender add garlic and sauté for 1 more minute.

2. Add the ground turkey, 1 tablespoon garlic powder, 1 tablespoon cumin and the remaining spices.

3. Cook the turkey mixture until turkey is cooked through

4. Add broth, salsa, beans and corn

5. If instantpot, put lid on, seal and cook on soup setting for 15 minutes. If stovetop, let simmer on low, stirring occasionally for 20-30 minutes.

6. Add remaining cumin and garlic and cream.

7. Taste, add more salt and pepper if needed.

Serve with toppings on the side and let everyone customize their bowl soup.