Description
This wholesome, protein-rich taco soup combines the bold, savory flavors of traditional tacos into a comforting bowl. By using lean ground turkey, aromatic vegetables, and a signature blend of chili powder and cumin, this recipe offers a nutritious and efficient dinner option. It is perfect for busy weeknights, utilizing pantry staples to deliver a restaurant-quality meal that also stores exceptionally well for future leftovers.
Ingredients
1 lb ground turkey
1 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 bell peppers, chopped
15 oz black beans, rinsed and drained
1 cup corn kernels
28 oz diced tomatoes (do not drain)
4 cups vegetable broth
2 tbsp chili powder
1 tbsp ground cumin
2 cups cooked rice (optional)
1 cup shredded cheddar or Monterey Jack cheese
Instructions
Heat olive oil in a large heavy-bottomed pot over medium-high heat.
Add onion and bell peppers, sautéing until softened.
Stir in minced garlic and cook for one minute until fragrant.
Add ground turkey and brown thoroughly, breaking it apart with a wooden spoon.
Add the chili powder and cumin, stirring to coat the meat and vegetables.
Pour in the diced tomatoes with their juices, vegetable broth, black beans, and corn.
Bring the mixture to a boil, then reduce heat and simmer for 20 minutes to meld flavors.
Serve warm, optionally over cooked rice and topped with shredded cheese.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup freezes well for up to 3 months. Adjust chili powder levels based on your heat preference. Use 93% lean turkey for the best texture.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Simmering
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 750mg
- Fat: 9g
- Saturated Fat: 2.5g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 24g
- Cholesterol: 65mg