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Turkey Taco Soup

Turkey Taco Soup: A Flavorful and Easy Weeknight Meal

This hearty turkey taco soup is packed with flavor and perfect for a quick weeknight dinner. It's easily customizable to your spice preference and comes together in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 350
Ingredients Equipment Method Notes

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
  • 1/2 teaspoon Cumin
  • 1/4 teaspoon Oregano
  • 1/4 teaspoon Cayenne pepper optional
  • to taste Salt
  • to taste Pepper
  • 1 cup Shredded cheddar cheese or your favorite cheese
  • as needed Tortilla chips for serving
  • optional Sour cream or Greek yogurt for serving
  • optional Chopped cilantro or green onions for serving

Equipment

  • Large pot or Dutch oven
  • Wooden spoon

Method
 

Instructions
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute more, until fragrant.
  3. Add the ground turkey and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. 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.
  5. 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.
  6. Taste and adjust seasonings as needed.
  7. Serve hot, topped with shredded cheese, tortilla chips, sour cream or Greek yogurt, and cilantro or green onions, 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. Feel free to add other vegetables like bell peppers or zucchini for extra nutrients and flavor.