The Thanksgiving buns were in my hands this year. As evidenced by my kitchen that still looks like a flour tornado went through it. You know those bread baskets you get at restaurants with the assortment of rolls and buns? That’s what I was going for. From pumpkin muffins and sweet potato rolls to cheddar biscuits and crusty sourdough rolls, I may have taken my bun duty a little too seriously. But I think everybody loved the variety. By the way, making sourdough is quite the undertaking. Did you know you have to feed a sourdough starter for 5 days? Going into this process, I hadn’t a clue what I was getting myself into. Thank goodness for this super helpful tutorial by The Kitchn!
I enjoy all the madness this long weekend brings, including the Thanksgiving food prep, stuffing my face, scoring some mega deals on Black Friday, and bringing out the Christmas decorations. But what I really and truly love are the laid back moments when the whole fam is still in their pajamas, hot cocoa on the stove, Hallmark Christmas movies in the background, snow falling, and the fridge stocked with Thanksgiving leftovers just waiting to be made into a cozy dish.
As the snow falls and the cold weather moves in this weekend, I can’t wait to settle down with a cup of this Turkey Taco Soup. This is the epitome of an easy recipe. After you sauté your base of onions and garlic, add in the canned goods, corn, turkey and spices. All prep and cooking is done in under 20 minutes. And don’t forget the best part: some fresh cilantro, sour cream, and a sprinkle of crushed tortilla chips on top!
Before I sign off so I can clean my kitchen, I’d like to say THANK YOU. Your comments, support, and our mutual enthusiasm for delish food are what keep me going on this little blog. I hope you had a wonderful Thanksgiving!
- 1 tablespoon olive oil
- 1 onion, chopped
- ½ teaspoon salt
- 2 cans (4 ounces each) diced green chilies, drained
- 3 cloves garlic, finely chopped
- 1 teaspoon chili powder
- 1 tablespoon cumin
- ½ teaspoon oregano
- ¼ teaspoon cayenne pepper
- 3 cans (14.5 ounces each) chicken broth
- 1 can (14.5 ounces) tomatoes with green chilies
- 3 cups chopped and cooked turkey breast
- 1 ½ cups corn (frozen is fine)
- 1 can (14.5 ounces) kidney beans, rinsed and drained
- 2 limes
- Heat the oil in a large pot over medium heat. Once heated, add the onions and salt and sauté for 2-3 minutes.
- Add in the green chilies, garlic, chili powder, cumin, oregano, and cayenne pepper. Stir until combined. Cook for 1 minute.
- Add in the broth and tomatoes with green chilies. Bring to a boil. Then turn down to a simmer.
- Add in the turkey, corn, and beans. Simmer for 5 minutes.
- Squeeze in the juice of 2 limes.
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 147 Fat: 4.6g Carb: 10.8g Fiber: 1.5g Protein: 16.1g Sugar 1.8g Sodium: 788mg