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Easy 30-Minute Turkey Taco Soup Recipe

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A quick and flavorful turkey taco soup that comes together in just 30 minutes. Made with lean ground turkey, fire-roasted tomatoes, beans, and corn, this one-pot meal is perfect for busy weeknights and packed with taco-night flavor.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground turkey (93% lean)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 3 cups low-sodium chicken broth
  • 1 packet (1 ounce) taco seasoning (or homemade: 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon oregano, salt and …
  • Shredded cheddar cheese (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Fresh cilantro, chopped (for serving)
  • Diced avocado (for serving)
  • Crushed tortilla chips (for serving)
  • Lime wedges (for serving)

Instructions

  1. Heat the oil: Place your pot over medium-high heat and add the olive oil. Let it shimmer for about 30 seconds.
  2. Cook the turkey: Add the ground turkey to the pot. Break it apart with your wooden spoon as it cooks. Let it brown for about 5 to 6 minutes, stirring occasionally.
  3. Sauté the aromatics: Add the diced onion to the pot with the cooked turkey. Cook for 3 to 4 minutes, until the onion softens and becomes translucent. Stir in the minced garlic and jalapeño (if using) and cook for another 30 seconds until fragrant.
  4. Add the spices: Sprinkle the taco seasoning over the meat and vegetables. Stir well to coat everything evenly. Let it cook for about 1 minute.
  5. Pour in the tomatoes and broth: Add the fire-roasted diced tomatoes (with their juices) and the chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot.
  6. Add the beans and corn: Stir in the drained black beans, kidney beans, and frozen corn. Bring the soup to a gentle boil, then reduce the heat to medium-low. Let it simmer uncovered for 10 to 12 minutes.
  7. Season and adjust: Taste the soup and add salt and pepper as needed. If you want more heat, stir in a dash of cayenne or a splash of hot sauce. If it’s too thick, add a splash more broth or water.
  8. Serve immediately: Ladle the soup into bowls and top with your favorite garnishes.

Notes

Don’t skip browning the turkey properly for deep flavor. Toast the spices for 1 minute to bloom them. Rinse canned beans to avoid cloudy soup. Simmer gently, not boiling hard. While soup simmers, prep toppings. Leftovers keep in the fridge for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: turkey taco soup, 30-minute soup, weeknight dinner, ground turkey, taco soup, easy soup recipe, one-pot meal

Find it online: https://lyrafeast.com/easy-30-minute-turkey-taco-soup-recipe/