Description
A quick, comforting taco soup made with lean turkey, beans, and pantry staples, ready in just 20 minutes.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium diced onion
- 1 diced bell pepper
- 1 pound lean ground turkey
- 2 cloves minced garlic
- 2 tablespoons taco seasoning
- 4 cups low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes (undrained)
- 1 (15-ounce) can black beans (rinsed)
- 1 cup frozen corn
- 1 lime (for juice)
- Salt and pepper to taste
- 1 tablespoon masa harina (optional, for thickening)
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the diced onion and bell pepper; sauté for 3–4 minutes until softened.
- Add the ground turkey and cook, breaking it up until no longer pink (about 5–6 minutes).
- Stir in the minced garlic and taco seasoning; cook for 30 seconds to bloom the spices.
- Pour in the chicken broth, diced tomatoes, black beans, and corn.
- Bring to a boil, then reduce heat to medium-low and simmer for 8–10 minutes.
- Finish with a squeeze of lime and adjust seasoning with salt and pepper.
- If desired, whisk in masa harina or simmer longer for a thicker texture.
Notes
Add toppings like shredded cheese or avocado, and serve with tortilla chips for extra crunch.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg