The Ultimate 7-Can Turkey Soup
Yield: 8 servings
Total Time: 1h 25m
A soup-er satisfying situation!
Accompaniment: Crusty French Bread
Ingredients
For the turkey
- 1 lb. (93% lean 7% fat) ground turkey
- 1 tbsp sunflower oil
- ½ tsp salt
- ½ tsp ground black pepper
For the seasoning
- 1 pkg Lipton Recipe Secrets Vegetable Soup & Dip Mix
- 1 tsp dried thyme
- ½ tsp dried crushed rosemary
- ½ tsp dried oregano
- ½ tsp celery seed
- ½ tsp ground black pepper
- ⅛ tsp nutmeg
For the soup
- 1 white onion, diced
- 3 large cloves of garlic, finely chopped
- 1 can (15 oz) beef broth
- 1 can (15 oz) chili with beans
- 1 can (14.75 oz) fire-roasted corn, drained
- 1 can (14.5 oz) fire-roasted diced tomatoes with garlic, with liquids
- 1 can (15 oz) diced potatoes, drained
- 1 can (15 oz) mixed vegetables, drained
- 1 can (4 oz) diced mild green chilies, chopped
- 1 cup cream cheese, cubed
- 2 cups water
- 1 tbsp Worcestershire sauce
- 1 tbsp ponzu
Instructions
Step 1: Gather all of the ingredients for the seasoning.
Step 2: In a small bowl, combine the thyme, rosemary, oregano, celery seed, pepper, and nutmeg.
Step 3 (optional): Use a mortar and pestle to crush the spices into a powder.
Step 4: Stir the spices into the dry Lipton soup mix and set aside.
Step 5: Gather all of the ingredients for the soup.
Step 6: Peel and dice the onion, set aside.
Step 7: Peel and finely chop the garlic, set aside.
Step 8: Dice the cream cheese and set aside.
Step 9: Heat oil in a large Dutch oven over medium heat for 4 mins.
Step 10: Add the turkey.
Step 11: Cook, while breaking up, until crumbled and mostly cooked through. About 6 mins.
Step 12: Season the turkey with ½ tsp salt and ½ tsp ground black pepper.
Step 13: Add the diced onion.
Step 14: Stir to combine.
Step 15: Cook, stirring occasionally, until the onions are softened. About 10 mins.
Step 16: Add the garlic.
Step 17: Cook, stirring frequently, until fragrant. About 1-2 mins. Remove from heat.
Step 18: Without draining, add the beef broth, chili with beans, fire-roasted corn, fire-roasted diced tomatoes, and green chilies to the Dutch oven.
Step 19: Drain the can of potatoes and the can of mixed vegetables, then add to the Dutch oven.
Step 20: Add the Worcestershire and ponzu.
Step 21: Add the seasoning.
Step 22: Stir to combine.
Step 23: Add 500mL (~1 cup) water to the Dutch oven.
Step 24: Add the cream cheese.
Step 25: Stir to combine (don’t mind the cream cheese at this stage, it will come together as you continue to cook and stir).
Step 26: Raise the heat to medium-high and bring the soup to a boil while stirring occasionally. About 8–10 mins.
Step 27: Reduce heat to medium-low and simmer, covered, for 40 mins, stirring occasionally.
Step 28: Let rest for 10 mins.
