Taco Soup

Stove Top

1. Heat oil in a large pot or Dutch oven over medium-high heat. Add onion and cook, stirring often until tender and translucent, about 5-7 minutes. Add garlic and saute for 1-2 more minutes.
2. Add ground turkey or chicken and cook until browned, about 5-7 minutes. Use a wooden spoon or meat masher to break up the meat while cooking.
3. Add taco seasoning and cook for an additional minute. Add bell pepper, jalapeno, pinto beans, black beans, corn, tomato sauce, diced tomatoes, rotel tomatoes and broth to the pot. Stir to combine.
4. Bring mixture to a boil. Once bubbling, reduce heat to medium and simmer the soup uncovered for about 20-25 minutes, stirring occasionally. At this point the veggies should be cooked through. Reduce heat to low, stir in cilantro and lime juice, taste and season with salt and pepper if needed.
5. Portion soup into bowls, top each bowl with shredded cheese, avocado, tortilla chips, cilantro and sour cream.

Slow Cooker

1. Begin by heating oil in a large saucepan over medium-high heat. Add the onion and garlic, stir and cook for about 5-7 minutes, or until tender and fragrant. Add ground turkey and cook until browned, while breaking the turkey into crumbles as it cooks with a wooden spoon, about 8 minutes. 
2. Add all of the ingredients (except for the lime juice and cilantro), including the cooked turkey, onions and garlic to your slow cooker and cook on high for 4 hours or low for 7-8 hours until veggies are cooked and tender. 
3. Stir in lime juice and cilantro. Taste and season with salt and pepper if needed. Serve warm and add your favorite toppings.