Simple and Delicious Taco Soup
This taco soup combines vibrant Southwest flavors with comforting warmth, making it perfect for weeknight dinners and gatherings.
Servings: 6 servings
Equipment
- Large Pot
Ingredients
Protein
- 1 pound Ground Turkey Lean ground turkey serves as the protein base.
Vegetables
- 1 medium Onion Chopped finely.
- 3 cloves Garlic Minced.
- 1 cup Bell Peppers Chopped, preferably a mix of red and green.
Canned Goods
- 1 can Black Beans 15 oz, drained and rinsed.
- 1 can Kidney Beans 15 oz, drained and rinsed.
- 1 cup Corn Frozen or canned.
- 1 can Diced Tomatoes 14.5 oz, including juices.
Seasonings
- 1 packet Taco Seasoning Infuses the soup with traditional flavors.
Liquids
- 4 cups Chicken Broth Low-sodium.
- 1 tablespoon Olive Oil For sautéing.
Seasoning
- Salt To taste.
- Pepper To taste.
Garnish
- 1 handful Fresh Cilantro Optional for garnish.
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and stir for 1-2 minutes until fragrant.
- Add ground turkey, breaking it apart, and cook until browned, about 5-7 minutes.
- Add chopped bell peppers and cook for another 3-4 minutes until softened.
- Add black beans and kidney beans, stirring to combine.
- Sprinkle in taco seasoning and mix well.
- Add diced tomatoes and corn, stirring to incorporate.
- Pour in chicken broth and bring to a gentle simmer.
- Season with salt and pepper to taste and let simmer for 20-30 minutes.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.
Notes
For variations, consider adding jalapeños for heat, or using different beans and vegetables.