Turkey Taco Soup
A hearty and flavorful soup perfect for a weeknight meal. This easy recipe combines ground turkey, beans, corn, and tomatoes for a delicious and satisfying dish.
Equipment
- Large pot or Dutch oven
- Wooden Spoon
Ingredients
Main Ingredients
- 1 tablespoon Olive oil
- 1 medium Onion chopped
- 2 cloves Garlic minced
- 1 pound Ground turkey
- 1 15 ounce can Diced tomatoes undrained
- 1 15 ounce can Black beans rinsed and drained
- 1 15 ounce can Corn drained
- 1 10 ounce can Diced tomatoes and green chilies (Rotel) undrained
- 4 cups Chicken broth
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Oregano
- 0.25 teaspoon Cayenne pepper optional
- to taste Salt
- to taste Pepper
- 1 cup Shredded cheddar cheese for serving
- as needed Tortilla chips for serving
- optional Sour cream or Greek yogurt for serving
- optional Chopped cilantro for serving
Instructions
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute more, until fragrant.
- Add the ground turkey and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in the diced tomatoes (undrained), black beans, corn, Rotel (undrained), chicken broth, chili powder, cumin, oregano, and cayenne pepper (if using). Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce heat and simmer for at least 15 minutes, or longer for a richer flavor. The longer it simmers, the more the flavors will meld.
- Taste and adjust seasonings as needed.
- Serve hot, topped with shredded cheddar cheese, tortilla chips, sour cream or Greek yogurt, and cilantro (if desired).
Notes
For a spicier soup, add more cayenne pepper or a diced jalapeño pepper. Leftovers can be stored in the refrigerator for up to 3 days.