Ingredients:

  • 25 pounds Extra-lean ground turkey (93% or higher)
  • 1 medium Yellow onion, diced
  • 6 cups Low-sodium Chicken or Vegetable Broth
  • 1 (28 oz) can Diced Tomatoes, undrained
  • 1 (15 oz) can Black Beans, rinsed and drained
  • 1 (15 oz) can Kidney Beans, rinsed and drained
  • 1 cup Frozen Sweet Corn
  • 3 tablespoons Reduced-sodium Taco Seasoning Mix
  • 1 packet (1 oz) Dry Ranch Seasoning Mix

Instructions:

  1. Chop the Aromatics: Dice the yellow onion finely. Open and thoroughly drain/rinse the black beans and kidney beans using a colander.
  2. Brown the Turkey: Place a large stockpot over medium-high heat. Add the ground turkey. Break it up with a wooden spoon and cook until fully browned (no pink remains), about 6–8 minutes.
  3. Drain Excess Fat: If using anything less than 99% lean turkey, carefully drain any accumulated fat from the pot.
  4. Sauté the Onion: Reduce heat to medium. Add the diced onion to the pot and sauté for 5 minutes, or until soft and translucent.
  5. Bloom the Spices: Stir in the Taco Seasoning and Ranch Seasoning mixes. Cook for 1 minute, stirring continuously, allowing the spices to toast slightly and deepen in flavour.
  6. Add Wet Ingredients: Pour in the chicken broth and the entire can of diced tomatoes (including the liquid). Stir well to scrape up any browned bits from the bottom of the pot.
  7. Add Beans and Corn: Stir in the rinsed black beans, kidney beans, and frozen corn.
  8. Bring to a Simmer: Bring the soup mixture up to a gentle boil, then immediately reduce the heat to low. Cover the pot loosely and let it simmer for 20–25 minutes.
  9. Adjust Seasoning: Taste the soup. If needed, add a pinch of salt or pepper, though the seasoning packets usually provide ample sodium.
  10. Serve Hot: Ladle the soup into bowls. Serve immediately with optional garnishes (like Greek yogurt or fresh coriander).