Picture credits: The Salty Marshmallow
I found this soup recipe and I wasn’t sure how the family would feel about eating soup in 90 degree weather. Personally, I LOVE soup and can it year-round. It turned out to be so delicious and there was even enough for leftovers. My younger two thought it was a little spicy. I think rotel in general is a little bit spicy even if you get the mild one so if that is a concern, you can probably leave the rotel out altogether. I made this in the instant pot, but you can click here to find directions to cooking it on a stove top or with a slow cooker.
xo, Jaime
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 2 Teaspoon Olive Oil
- 1 Pound Ground Turkey or Chicken
- 1 Large Onion Diced
- 2 Cloves Garlic Minced
- 2 Tablespoons Taco Seasoning 1 Packet
- Salt & Pepper to taste
- 2 Cups Chicken Broth
- 1 28 Ounce Can Green Enchilada Sauce
- 2 15 Ounce Cans White Beans
- 1 10 Ounce Can Rotel You can leave out if you don't it to be spicy
- 1/2 Cup Salsa Verde
- 1 Cup Frozen Corn
- 2 Tablespoons Corn Starch
- 2 Tablespoons Cold Water
Ingredients
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Instructions
- Heat the oil in the bottom of your instant pot on saute mode.
- Cook the ground turkey, onion, garlic, taco seasoning, salt, and pepper, breaking up the meat as you go until cooked through.
- Turn the pot off. Pour in the broth and use a wooden spoon to scrape up any browned bits from the bottom.
- To the pot add the enchilada sauce, beans, rotel, salsa verde, and corn and stir.
- Place the lid on the pot and set the valve to the seal position. Cook on manual (high pressure) for 10 minutes. Once cooking time is up, open the valve to do a quick release.
- Turn the instant pot to SOUP mode and allow the liquid to come to a boil.
- Whisk together the corn starch and water in a small bowl until smooth, then, whisk into the soup. Cook for 1-2 minutes until thickened.
Recipe Notes
Picture and recipe credits to Nichole from The Salty Marshmallow
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