Turkey Taco Soup Recipe
User Reviews
5
Turkey Taco Soup Recipe
Description
The Turkey Taco Soup Recipe begins by sautéing minced garlic, diced onion, and bell pepper in olive oil until softened and aromatic. Ground turkey is added and cooked with a mix of spices including cumin, smoked paprika, adobo seasoning, Italian herbs, salt, and pepper to build a flavorful base. Canned black beans, frozen corn, crushed tomatoes, tomato paste, sugar, and chicken broth are combined and brought to a simmer, allowing the flavors to meld and create a filling soup.
This soup balances the savory spices with the sweet and slightly acidic notes from the tomatoes and corn. It's thickened naturally by the ground meat and beans, providing a robust texture. You can customize it by adding toppings like avocado, fresh cilantro, queso fresco, and tortilla chips, mimicking the flavors of traditional tacos in a comforting bowl.
Turkey Taco Soup stores well refrigerated for 3 to 5 days and freezes up to 3 months. To reheat, thaw in the fridge and warm on the stove. Substitute ground meat varieties or beans as desired. This flexibility allows for easy adaptation without losing the essence of this taco-inspired soup.
Ingredients
Ingredients To Saute
- 4 cloves garlic minced
- 1 onion any color, diced
- 1 bell pepper any color, diced
- 2 Tbsp. olive oil
Ground Turkey and Taco Seasoning
- 1 lb. ground turkey (or ground chicken or beef)
- 2 tsp. cumin (or Homemade Taco Seasoning)
- 2 tsp. smoked paprika (or chili powder)
- ½ tsp. adobo seasoning Goya brand
- ½ tsp. Italian seasoning
- ½ tsp. kosher salt
- ½ tsp. black pepper
Black Beans and More
- 2 (15-ounce) cans black beans or beans of choice, rinsed
- 2 cups corn frozen
- 4 cups chicken broth low-sodium
- 2 cup crushed tomatoes
- 2 Tbsp. tomato paste
- 1 tsp. sugar
Toppings (Optional)
- avocado Queso Fresco (or cheese of choice), Cilantro, Limes, Corn Tortillas, Tortilla Chips (optional, sliced or chopped
- cilantro fresh, chopped
- queso fresco crumbled
- tortilla chips
Instructions
Saute The Aromatics
- Place a Dutch oven or heavy-bottomed pot on the stove top and heat to medium-high. Add 2 Tbsp. olive oil.
- Once the oil is heated, add the minced garlic, onions, and bell peppers. Saute for 5-6 minutes, stirring occasionally.
Brown The Turkey with Taco Seasoning
- Add 1 lb. of ground turkey (may sub ground meat of choice) along with 2 tsp. each of ground cumin and smoked paprika (may sub chili powder), ½ tsp. each of Adobo seasoning and Italian seasoning, and ½ tsp. each of kosher salt and pepper. Saute the turkey for 7-8 minutes, breaking it apart with a wooden spoon or spatula as it cooks. The meat should be fully cooked before adding the rest of the ingredients.
Add Black Beans And More
- Add the 2 cans of drained and rinsed beans and 2 cups of frozen corn to the soup pot along with 4 cups of low-sodium chicken broth and 2 cups of crushed tomatoes.
Cook The Soup
- Bring the soup to a boil. Once the soup is boiling, reduce to a simmer or low boil, cover, and cook for 20 minutes.
- After 20 minutes or so, remove the cover and add 1 tsp. of sugar (this helps to balance out the acidity from the tomatoes), and 2 Tbsp. of tomato paste. Stir all of these ingredients together and simmer for another 5 minutes or until the tomato paste has incorporated into the soup.
- Taste the soup and adjust the flavors if necessary. If the soup is too acidic or tangy add a bit more sugar. If it needs more salt and pepper feel free to add a bit more. If you would like to thicken the soup even more add a bit more tomato paste. If you would like to thin it out add a bit more chicken broth or water.
Serve The Soup With Toppings
- Serve immediately along with your favorite toppings. I love to add sliced avocados, a squeeze of lime, chopped cilantro, Queso fresco, and enjoy with warmed corn tortillas or tortilla chips (the toppings are optional and can be adjusted according to your tastes).
Notes
- Use lean ground turkey or substitute ground chicken, beef, or venison to avoid greasiness in the soup.
- Select your preferred beans: black, pinto, or kidney beans work well.
- Store leftover soup refrigerated for 3 to 5 days in an airtight container once cooled completely.
- Freeze cooked soup for up to three months in heavy-duty freezer bags or airtight containers, labeling with date.
- Thaw frozen soup in the refrigerator 24 hours before reheating on the stovetop until fully warmed.
- Serve with traditional taco accompaniments such as Spanish rice, tortillas, cheese, sour cream, or hot sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 26g | 52% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 399mg | 17% |
| Potassium | 967mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1731IU | 35% |
| Vitamin C | 40mg | 44% |
| Calcium | 77mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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