Let me tell you, there’s something about a quick and hearty soup that just hits the spot—especially on those unexpected chilly nights when you’re wrapped up in a blanket and craving something warm. This turkey taco soup, oh boy, it’s like a cozy sweater for your soul, ready in just 20 minutes! It’s kind of like your favorite taco stand decided to put on a little culinary magic show in your kitchen.
Steps
- Lightly coat a large pot with cooking spray and heat over medium. Cook the ground turkey, breaking it apart with a spoon as it cooks. Once the turkey is browned, add chopped onions and bell pepper, cooking for another 2-3 minutes.
- Incorporate the Rotel tomatoes, corn, kidney beans, tomato sauce, refried beans, taco seasoning, and chicken broth into the pot. Stir well to combine all ingredients thoroughly.
- Increase the heat to bring the mixture to a boil. Once boiling, cover the pot and reduce the heat to let it simmer for 10 to 15 minutes, allowing the flavors to meld together.
- Serve the soup hot, garnishing with your choice of toppings such as sour cream, jalapeños, shredded cheese, scallions, onions, or cilantro. Store any leftovers in the fridge or freezer for later enjoyment.
Ingredients
- Olive oil spray
- 1.3 lbs of 99% lean ground turkey
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 10 oz can of Rotel tomatoes with green chilies
- 15 oz can or frozen corn, drained
- 15 oz can of no salt added kidney beans, drained
- 8 oz can of tomato sauce
- 16 oz can of fat-free refried beans
- 2 tablespoons plus 1 1/2 teaspoons of taco seasoning, or 1 packet of store-bought low-sodium taco seasoning
- 2 1/2 cups of less-sodium chicken broth
Nutritional Values
Calories: 2025 kcal | Carbohydrates: 283.5 g | Protein: 198 g | Fat: 18 g | Cholesterol: 225 mg | Sodium: 8145 mg | Fiber: 67.5 g | Sugar: 36 g
FAQ
- Can I make this taco soup vegetarian?
- Yes, you can easily make this taco soup vegetarian by omitting the ground turkey and adding extra beans or using a meat substitute.
- How can I adjust the spiciness of the soup?
- You can increase the heat by using spicy Rotel tomatoes or adding diced jalapeños. If you prefer a milder soup, stick to the original ingredients without the spicy variations.
- What are some good topping suggestions for taco soup?
- Great toppings include low-fat sour cream, shredded cheese, jalapeños, chopped scallions, diced onions, fresh cilantro, avocado, and lime wedges.
- How should I store leftovers, and how long will they last?
- Store leftovers in an airtight container in the refrigerator for up to four days. You can also freeze the soup in a freezer-safe container for up to three months.
- Can I use a different type of ground meat in this recipe?
- Absolutely! You can substitute ground turkey with ground beef, pork, or chicken. For a vegetarian option, you can skip the meat entirely and add more beans.
Tips
- Drain Excess Grease: If you choose ground turkey with a lower lean percentage than the 99% specified, make sure to drain any excess grease from the pan before adding the vegetables to prevent an oily soup.
- Adjust Spice Levels: To tailor the heat to your preference, consider using spicy Rotel or swap out some of the bell pepper for diced jalapeños to increase the spiciness of the soup.
- Enhance Flavor with Longer Simmering: Although the soup is ready in 20 minutes, allowing it to simmer for a longer period can further enhance the depth of flavors, creating an even richer taste.
- Protein Alternatives and Vegetarian Option: Feel free to substitute the ground turkey with ground beef, pork, or chicken. For a vegetarian version, omit the meat entirely and add extra beans for protein.
Equipment
- Large pot or Dutch oven
- Wooden spoon for breaking up the turkey
- Airtight freezer-safe containers for storing leftovers
