1 pound ground turkey
1 tablespoon olive oil
½ yellow onion chopped
12 ounces canned tomato paste
15 ounces canned kidney beans drained and rinsed
15 ounces canned garbanzo beans drained and rinsed
15 ounces canned whole corn drained
8 ounces canned fire roasted green chilies (2 cans)
½ cup edamame shelled
½ cup chopped carrots
32 ounces beef broth
2 teaspoons salt
1 teaspoon pepper
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon garlic powder
½ tablespoon cumin
For Serving
chopped fresh cilantro
sour cream
tortilla strips
Add oil to a medium or large stock pot over medium heat.
Add turkey and onion and cook for about 10-25 minutes or until the turkey browns.
Add all of the remaining soup ingredients in the stock pot. Mix well and bring to a boil.
When boiling, reduce heat to low and allow soup to simmer for 30-45 minutes.
Serve soup with sour cream, chopped cilantro, and tortilla strips.