Turkey Taco Soup
This easy-to-make Turkey Taco Soup is a comforting blend of lean ground turkey, hearty beans, and vibrant veggies, perfect for busy weeknights or chilly Saturdays.
Ingredients
Main Ingredients
- 1 teaspoon oil For sautéing vegetables
- 1 pound ground turkey Can substitute with ground beef or chicken
- 1 cup chopped onion Sweet and aromatic
- 2 cloves garlic, chopped Enhances flavor
- 2-4 tablespoons Easy Taco Seasoning For taco flavor
- 3 cups beef broth Can use vegetable broth for a lighter version
- 2-3 cups tomato juice Adjust for thickness
- 1 can Rotel diced tomatoes and green chilies Do not drain
- 1 can black beans, rinsed and drained Adds creaminess
- 1 can pinto beans, rinsed and drained Complement to black beans
- 2 cups frozen whole kernel corn Can substitute with canned corn drained
- 1 cup shredded cheddar cheese For topping
- 3-4 slices avocado For topping
- 1/2 cup sour cream For topping
- 1 cup tortilla strips For topping
Instructions
Preparation
- Heat 1 teaspoon of oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for about 3-4 minutes until fragrant and translucent.
- Add the ground turkey to the pot, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 5-7 minutes.
- Sprinkle in the Easy Taco Seasoning, stirring well to combine.
- Pour in the beef broth and tomato juice, scraping the bottom of the pot to release any stuck bits.
- Add the can of Rotel tomatoes and green chilies, along with the rinsed and drained black and pinto beans. Stir well.
- Gently fold in the frozen corn.
- Let the mixture come to a gentle boil, then lower the heat and simmer for about 15-20 minutes.
- For slow cooking, transfer everything to a slow cooker and set on low for 6-8 hours.
- Serve the soup topped with cheddar cheese, avocado slices, sour cream, and tortilla strips.
Notes
For best results, taste and adjust the seasoning toward the end of cooking. Can be made a day ahead and stored in the fridge.