- 2 lbs ground turkey (can use beef, bison, or chicken)
- 2 15 oz cans tomato sauce, about 4 cups
- 2 14.5 oz cans petite diced tomatoes
- 1/4 cup Paleo Homemade Taco Seasoning, divided (see above post for link)
- 1 12 oz bag frozen corn, about 2 cups
- fresh cilantro
- fresh limes, sliced
- diced tomatoes
- avocado slices
- dairy-free sour cream
- dairy-free mozzarella cheese
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In a skillet over medium heat add the ground turkey and two tablespoons of taco seasoning. Using a spatula/turner break the meat into bite-size pieces while mixing the seasoning in.
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Brown the meat until all pieces are cooked through, about 7-10 minutes.
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Add the tomato sauce, petite diced tomatoes, frozen corn, and additional taco seasoning to the browned turkey. Stir together and continue to cook over medium heat until a soft boil forms. Turn the heat down to low and simmer for 15 minutes. Serve.
Serve in a bowl and top with fresh cilantro, avocado slices, chopped tomatoes, dairy-free sour cream, dairy-free cheese, or any toppings of your choice.
For Whole30 option, omit the frozen corn and in its place use 2 cups chopped zucchini or 4 cups chopped kale or any vegetable of your choice.
Store leftovers in a covered container in the fridge for up to 4 days.
Freezer-friendly! Place the completely cooled soup in a freezer-friendly bag/container and freeze in the freezer for up to 1 month.