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Ground Turkey and Wild Rice Soup

A heartwarming and nourishing soup perfect for chilly days, combining lean ground turkey, nutty wild rice, and a medley of beans and vegetables in a creamy broth.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 375
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground turkey Opt for lean turkey for reduced fat.
  • 1 medium onion (finely diced into 1/4-inch pieces) Adds sweetness and depth.
  • 3 tbsp garlic (minced) Freshly minced garlic brings a punch of flavor.
  • 1 tbsp canola oil For sautéing; olive oil can be substituted.
  • 2 tsp cumin Gives the soup its warm, earthy flavor.
  • 4 tbsp chili powder Reduce for milder taste or try a smoky variety.
  • 1 tsp salt Essential for enhancing flavors.
  • 1/4 tsp black pepper Freshly ground for best flavor.
  • 28 oz crushed tomatoes Look for high-quality canned tomatoes.
  • 4 cups chicken broth Homemade or store-bought; low-sodium options are recommended.
  • 15 oz black beans (rinsed and drained) Great for added texture and protein.
  • 2 cups corn Fresh, frozen, or canned work perfectly.
  • 8 oz cream cheese (cubed and softened) Adds creamy richness.
  • 2.5 cups wild rice Use a mix of wild and white rice for varied texture.
  • 1/2 cup cilantro (for garnish) Fresh herbs elevate flavor.
  • to taste none tortilla strips (for garnish) Adds delightful crunch.

Method
 

Cooking the Rice
  1. Start cooking the wild rice according to package directions in a separate pot.
Sautéing the Turkey and Vegetables
  1. Heat canola oil in a large soup pot over medium-high heat. Add the ground turkey and cook for 5-7 minutes until it's no longer pink.
  2. Add the diced onion and stir in with the turkey. Cook for an additional 3-4 minutes until the onion is softened.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
Adding Spices and Liquids
  1. Reduce heat, add cumin, chili powder, and salt. Toast the spices for 1-2 minutes.
  2. Add the crushed tomatoes, chicken broth, black beans, and corn. Bring to a simmer, then reduce heat to low for 10-15 minutes.
Finishing the Soup
  1. Fold in the softened cream cheese, stirring until melted and creamy.
  2. Add in the cooked wild rice and heat through for an additional 2-3 minutes.
  3. Stir in cilantro just before serving.
  4. Ladle into bowls and top with crunchy tortilla strips.

Notes

Storing leftovers: Cool before transferring to airtight containers. Refrigerate for up to 3 days or freeze for up to 3 months.