Taco Soup
User Reviews
5
Taco Soup
Description
This Taco Soup brings together ground poultry with Mexican-inspired ingredients like bell pepper, jalapeno, tomato varieties, and a blend of beans, creating a rich and textured meal. The cooking process layers flavor by sautéing aromatics before browning the meat, and the taco seasoning intensifies the dish's signature taste.
The simmering allows the flavors to meld as the vegetables soften while retaining some bite. The finishing touches of fresh lime juice and cilantro add brightness and fresh herbaceous notes to the hearty soup. Toppings like shredded cheese, avocado, tortilla chips, and sour cream provide textural contrast and richness when served.
This soup suits casual dinners or weeknight meals when a filling, well-rounded dish with familiar taco flavors is desired. It can be made on the stove or slow cooker for convenience, making it adaptable to varied cooking schedules.
Ingredients
- ½ Tablespoon olive oil
- 1 medium yellow onion chopped
- 4 cloves garlic minced
- 1 lb ground turkey or chicken
- 2 Tablespoons taco seasoning
- 1 red bell pepper chopped
- ½ jalapeno pepper de-seeded and chopped
- 1 oz pinto beans rinsed and drained, canned
- 1 oz black beans rinsed and drained, canned
- 1 ½ cups corn or 15 oz can of corn, frozen
- 1 oz tomato sauce canned
- 1 .5 oz diced tomatoes canned
- 1 oz tomatoes with green chiles can Rotel brand
- 2-3 cups vegetable broth low-sodium, or chicken broth
- lime juice of 1
- ¼ cup cilantro plus more for topping, chopped
- salt to taste
- black pepper to taste
- Mexican cheese avocado, tortilla chips, cilantro and sour cream, shredded, for toppings
Instructions
Stove Top
- Heat oil in a large pot or Dutch oven over medium-high heat. Add onion and cook, stirring often until tender and translucent, about 5-7 minutes. Add garlic and saute for 1-2 more minutes.
- Add ground turkey or chicken and cook until browned, about 5-7 minutes. Use a wooden spoon or meat masher to break up the meat while cooking.
- Add taco seasoning and cook for an additional minute. Add bell pepper, jalapeno, pinto beans, black beans, corn, tomato sauce, diced tomatoes, rotel tomatoes and broth to the pot. Stir to combine.
- Bring mixture to a boil. Once bubbling, reduce heat to medium and simmer the soup uncovered for about 20-25 minutes, stirring occasionally. At this point the veggies should be cooked through. Reduce heat to low, stir in cilantro and lime juice, taste and season with salt and pepper if needed.
- Portion soup into bowls, top each bowl with shredded cheese, avocado, tortilla chips, cilantro and sour cream.
Slow Cooker
- Begin by heating oil in a large saucepan over medium-high heat. Add the onion and garlic, stir and cook for about 5-7 minutes, or until tender and fragrant. Add ground turkey and cook until browned, while breaking the turkey into crumbles as it cooks with a wooden spoon, about 8 minutes.
- Add all of the ingredients (except for the lime juice and cilantro), including the cooked turkey, onions and garlic to your slow cooker and cook on high for 4 hours or low for 7-8 hours until veggies are cooked and tender.
- Stir in lime juice and cilantro. Taste and season with salt and pepper if needed. Serve warm and add your favorite toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Serving | 1/6 recipe | |
| Calories | 421kcal | 21% |
| Carbohydrates | 48g | 16% |
| Protein | 32g | 64% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 966mg | 40% |
| Potassium | 870mg | 19% |
| Fiber | 13g | 52% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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