- Recipes
-
-
FEATURED RECIPE
-
TRENDING RECIPES
-
-
-
Budget Turkey Burrito Soup with Rice | High Protein, $4.50/Serving
Want to save this recipe?
I got you! Just enter your email address, and I'll forward it to your inbox! Plus, you'll receive a bonus of healthful, "must-try" recipes each week!
Budget Turkey Burrito Soup with Rice Ingredients
Substitution
Note
Protein
- 1 lb 93% lean ground turkey
-
150 g yellow or white onion, diced
-
roughly 1 large onion
-
-
238 g bell peppers, chopped
-
two medium bell peppers
-
-
12 g garlic cloves
-
roughly 4 garlic cloves
-
Spices
- 1.5 tbsp The Fit Cook Land Spice Blend
-
2 tbsp Taco Titan
-
Adjust to taste
-
- 1 tsp ground cumin
-
2.5 g bay leaves
-
2
-
Stock
- 6 cup low-sodium chicken broth
- 14.5 oz can diced tomatoes (no salt added)
-
2 tbsp no salt added tomato paste
-
add more to adjust consistency of soup
-
garnish
-
6 tbsp high protein crema
*
-
see steps below
-
- 1 cup pico de gallo *
Step 1
Build the base & brown the turkey.
Heat a large pot over medium-high heat. Sauté diced onions and bell peppers for 4-5 minutes until softened.
Add minced garlic and cook 1 minute. Stir in Land Herb and Garlic Blend (1.5 tbsp), cook 30 seconds to bloom. Add 2 lbs ground turkey, breaking it into small pieces as it cooks for 6-8 minutes until no pink remains.
Pro-tip: I removed the veggies and cooked the turkey in batches. Adding it all at once will produce too much steam, and the turkey will boil and not sear. Try adding 1/2 cup to 1 cup at a time.
Step 2
Season & add liquid. When turkey is nearly finished, (add back in the veggies if you separated them), then generously add Taco Titan (start with 2 tbsp, taste and adjust).
Add 1 tsp cumin and stir well.
Pour in 6 cups chicken broth and bay leaves. Scrape the bottom of the pan with a spatula to “deglaze” any seasoning stuck on the bottom – that’s the natural flavor packet! Bring to a rolling boil (3-4 minutes).
Step 3
Simmer & thicken. Stir in canned diced tomatoes and drained black beans. Reduce heat to medium-low and simmer uncovered for 20-30 minutes until liquid reduces to around 5 cups.
Add 2-3 tbsp tomato paste (or more/less depending on your desired soup consistency), stir thoroughly, and simmer 5 – 10 minutes more, then set aside to cool and thicken.
Step 4
OPTIONAL – Make high protein crema.
While soup finishes, blend together 1 cup Greek yogurt, 3-4 tbsp water, and 1 shredded mozzarella stick chopped into pieces (string cheese) until smooth and pourable. ***For best results, use the soup setting on your blender – the added heat breaks down the mozzarella so it incorporates and is not grainy.***
If you don’t have a blender, just mix a few tablespoons water with the Greek yogurt to make it pourable.
Step 5
Scoop rice into bowls as the base, ladle soup over it.
Top with optional crema drizzle, pico de gallo, Citrus Pepper pinch, cilantro, red onion, and avocado if using.
MEAL PREP NOTES:
- Storage: Keep soup and rice separate for up to 4 days in fridge, 3 months frozen
- Reheat: Warm soup on stovetop medium or microwave. Rice can reheat together.
- Pro tip: Add “crema” fresh when serving (also optional)
- Macro hack: Add extra beans instead of rice for higher protein, lower carb option
- Bulk smarter: This feeds 4 people as a hearty main or 5 as part of a meal plan
Kevin Curry
INGREDIENTS
Protein
-
-
roughly 1 large onion
-
-
-
two medium bell peppers
-
-
-
roughly 4 garlic cloves
-
Spices
-
-
Adjust to taste
-
-
-
2
-
Stock
-
-
add more to adjust consistency of soup
-
garnish
-
-
see steps below
-
INSTRUCTIONS
-
Build the base & brown the turkey.
Heat a large pot over medium-high heat. Sauté diced onions and bell peppers for 4-5 minutes until softened.
Add minced garlic and cook 1 minute. Stir in Land Herb and Garlic Blend (1.5 tbsp), cook 30 seconds to bloom. Add 2 lbs ground turkey, breaking it into small pieces as it cooks for 6-8 minutes until no pink remains.
Pro-tip: I removed the veggies and cooked the turkey in batches. Adding it all at once will produce too much steam, and the turkey will boil and not sear. Try adding 1/2 cup to 1 cup at a time.
-
Season & add liquid. When turkey is nearly finished, (add back in the veggies if you separated them), then generously add Taco Titan (start with 2 tbsp, taste and adjust).
Add 1 tsp cumin and stir well.
Pour in 6 cups chicken broth and bay leaves. Scrape the bottom of the pan with a spatula to “deglaze” any seasoning stuck on the bottom – that’s the natural flavor packet! Bring to a rolling boil (3-4 minutes).
-
Simmer & thicken. Stir in canned diced tomatoes and drained black beans. Reduce heat to medium-low and simmer uncovered for 20-30 minutes until liquid reduces to around 5 cups.
Add 2-3 tbsp tomato paste (or more/less depending on your desired soup consistency), stir thoroughly, and simmer 5 – 10 minutes more, then set aside to cool and thicken.
-
OPTIONAL – Make high protein crema.
While soup finishes, blend together 1 cup Greek yogurt, 3-4 tbsp water, and 1 shredded mozzarella stick chopped into pieces (string cheese) until smooth and pourable. ***For best results, use the soup setting on your blender – the added heat breaks down the mozzarella so it incorporates and is not grainy.***
If you don’t have a blender, just mix a few tablespoons water with the Greek yogurt to make it pourable.
-
Scoop rice into bowls as the base, ladle soup over it.
Top with optional crema drizzle, pico de gallo, Citrus Pepper pinch, cilantro, red onion, and avocado if using.
NUTRITION
Nutrition per serving
Related Recipes
3 Tasty Burritos Using Leftover Turkey
Tater Tot Breakfast Casserole
Game of Thrones Dragon Eggs Jalapeño Poppers
