Last night I had one of my best friends over to make Christmas cards.

I wanted the evening to be cozy for many important reasons: The house is decorated and makes me want to stay in for hours surrounded by warmth of a fire and glowing candles, I have worked for eight days straight and needed to rest, and because I have my first cold of the season and needed extra down time.

I didn’t want to spend too much time in the kitchen cooking for all these reasons, but I also wanted to eat something quick, healthy, and tasty. That is how this recipe for taco soup was created. It is quick because I used some canned ingredients. It is healthy, made with turkey, no oil, and veggies. It is tasty with different textures for your mouth to play with and the right amount of spice.

So if you want to experiment with some Mexican flavors and need something to fight a cold with, give this soup a try!

Taco Soup

1 pound (package) ground turkey
1 medium onion
1 package taco seasoning (I used chicken taco seasoning) McCormick’s is gluten free for now!
1 can (14 oz) chicken broth (Swanson’s NOT ORGANIC is gluten free)
1 can (15.5 oz) black beans, rinsed
1 large can (28 oz) diced tomatoes
1 can (16 oz) corn
1 green pepper, diced
½ cup hot salsa (or milder if you prefer)
Splash of jalapeno juice (optinal)
Chili powder (optional) for an extra kick

In a large soup pot, fry turkey and onion over medium heat until cooked through. Add remaining ingredients and cook approximately 15-20 minutes. Lower the heat and simmer until ready to serve. It is really that easy!

Top with shredded cheese, scallions, sour cream etc. And serve with chips. This soup is excellent for dipping!