For a spicier soup, leave the seeds in the green chile pepper or add a pinch of cayenne pepper to the pot. To make this soup vegetarian, substitute the ground turkey with crumbled plant-based ground meat or an additional can of beans. This soup freezes exceptionally well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating. Taste and adjust seasonings as needed before serving. A squeeze of extra lime juice can brighten the flavors. Consider using fire-roasted diced tomatoes for a smokier depth of flavor.
Turkey Taco Soup
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PREP TIME15 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 5 mins
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SERVING8 People
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VIEWS319
A vibrant and comforting Turkey Taco Soup, brimming with Southwestern flavors. Perfect for a cozy night in or a quick weeknight meal, this soup adapts beautifully to your favorite toppings for a personalized culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol55 mg
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Fiber6 g
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Protein20 g
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Saturated Fat2 g
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Sodium1074 mg
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Sugar6 g
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Fat11 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through. Transfer the turkey to a separate bowl and set aside. (8 minutes)
02 Step
Recipe View Add the chopped onion to the pot and cook until softened and translucent, about 5 minutes. Add the carrots and celery and cook, stirring occasionally, until slightly tender, about 8 minutes. (13 minutes)
03 Step
Recipe View Stir in the frozen corn, about 1/4 cup of the chopped cilantro, minced garlic, taco seasoning, cumin, chili powder, and dried oregano. Cook, stirring constantly, until fragrant, about 2 minutes. (2 minutes)
04 Step
Recipe View Return the cooked turkey to the pot. Add the diced tomatoes (with juice), kidney beans, black olives, and halved green chile pepper. Pour in the chicken broth, water, and lime juice. Season with salt and pepper to taste. (3 minutes)
05 Step
Recipe View Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 20 minutes, or up to 45 minutes, to allow the flavors to meld. (20 minutes)
06 Step
Recipe View Before serving, remove the green chile pepper halves. Garnish with the remaining fresh cilantro. Serve hot with your favorite taco toppings, such as shredded cheese, sour cream, avocado, or tortilla chips.
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RECIPE REVIEWS
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Sienna Gleason
Jun 24, 2024I added a can of Rotel tomatoes for extra heat and it was delicious!
Alene West
May 3, 2024This soup is a family favorite! My kids love it and it's so easy to make.
Mariah Aufderhar
Jan 20, 2024A great base recipe. I added some pinto beans for extra fiber and it was so filling.
Nona Conroy
Sep 4, 2023I used ground chicken instead of turkey and it turned out great.
Lolita Trantow
Aug 18, 2023Freezes beautifully! I always make a double batch.
Hellen Raulindgren
Jun 18, 2023Very tasty and easy to adapt. I reduced the taco seasoning since I'm sensitive to sodium.