Drain and rinse black beans.

Zest and halve lime. Cut one half into wedges and juice the other half.

Place a large pot over medium-high heat and add 4 tsp. olive oil.

Add ground turkey and carrots to hot pot. Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.

Add 4 tsp. olive oil and flour to hot pot. Stir occasionally until combined and no dry flour remains, 2-3 minutes.

Carefully massage rice in bag to break up any clumps. Remove rice from packaging.

Add 3 cups water, taco seasoning, rice, corn, black beans, half the sour cream (reserve remaining for crema), 1/4 tsp. salt, and a pinch of pepper to hot pot. Stir to combine and bring to a simmer.

Once simmering, cover and reduce heat to medium. Stir occasionally until carrots are tender, 5-9 minutes.

If soup is too thick, add additional water, 1/4 cup at a time, until desired consistency is reached.

Remove from burner.

While soup cooks, continue recipe.

In a mixing bowl, combine remaining sour cream, 1 tsp. lime juice, 1/2 tsp. lime zest, and a pinch of salt and pepper. Set aside.

Plate dish as pictured on front of card, topping soup with crema and tortilla strips. Squeeze lime wedges over to taste. Bon appétit!