Turkey Taco Soup

2 tablespoons olive oil

1 ¼ pounds ground turkey

1 onion, chopped

2 carrots, cut into 1/4 inch rounds

2 stalks celery, chopped

1 ½ cups frozen corn

5 cloves garlic, chopped

1 (1 ounce) package taco seasoning mix

¼ teaspoon ground cumin

¼ teaspoon chili powder

¼ teaspoon dried oregano

½ bunch chopped fresh cilantro, divided

1 (28 ounce) can diced tomatoes with juice

1 (15 ounce) can kidney beans, rinsed and drained

1 green chile pepper, halved lengthwise

½ cup sliced black olives

3 ½ cups chicken broth

1 cup water, or more as needed

¼ cup lime juice

salt and ground black pepper to taste

Heat olive oil in a large pot over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Transfer turkey to a bowl; set aside.

In the same skillet, stir in the onion; cook and stir until the onion is nearly translucent, about 5 minutes. Add the carrots and celery. Continue to cook and stir until tender, about 8 more minutes.

Stir in the corn, garlic, taco seasoning, cumin, chili powder, dried oregano, and about 1/4 cup cilantro along with the cooked turkey. Cook and stir until fragrant, about 2 minutes.

Mix in the tomatoes, kidney beans, green chile pepper, olives, chicken broth, water, and lime juice. Season with salt and black pepper. Bring to a boil, then reduce heat to low and continue to simmer for 20 minutes. Remove chile halves, and garnish with the remaining cilantro before serving.