This is a perfect summer soup. It doesn’t take long to cook on the stove, it’s easy, and it’s adaptable. If you want to make it more of a scoopable dish with taco shells, use less water. More of a soup, add more broth. You can make it spicier, or add dried herbs like oregano.

We enjoyed this with lots (and lots!) of chips for scooping. The original recipe comes from Delish, but I altered the seasonings here.

Serves 4-6

1 Tbsp. canola oil 
1 large onion, chopped
2 lb. ground turkey
1 15-oz. can pinto beans, drained and rinsed
1 15-oz. can corn, drained
1 15-oz. can chopped fire-roasted tomatoes, with liquid
1-2 Tbsp. (1-2 packets) taco seasoning
1 1/2 cups water
1 Tbsp. chicken bouillon powder
Freshly chopped cilantro, for garnish

In a large pot over medium heat, heat oil. Add onion and cook until soft and translucent, then add ground turkey and cook until no longer pink.

Add beans, corn, fire-roasted tomatoes, taco seasoning, water, and bouillon powder. Bring to a simmer and cook until all ingredients are heated through. Add more water (or even chicken broth!) if desired to make it more of a soup.

Taste for seasonings and add salt if needed; serve in bowls with chopped cilantro sprinkled on top.