Hey friends!
Are you in the mood for something warm and cozy? I’ve got the perfect recipe for you!
Today, I’m excited to share my delicious turkey taco soup.
It’s hearty, packed with flavor, and super easy to whip up.
Perfect for chilly nights or a fun family dinner.
Grab your ingredients, and let’s get cooking!
Ingredient Substitutions
For the turkey mince, ground chicken or lean ground beef can be used as alternatives. These options maintain a similar protein content and texture while offering slightly different flavors. Vegetarians or vegans can use crumbled tempeh or textured vegetable protein (TVP) as meat-free substitutes, adjusting cooking times as needed.
Rotel tomatoes with green chilies can be replaced with a combination of diced tomatoes and mild green chilies. This allows for control over spice levels and accommodates those who may have difficulty finding Rotel products. Use one 14.5-ounce can of diced tomatoes plus one 4-ounce can of diced green chilies as a substitute.
For a lower-carb option, replace the kidney beans with additional bell peppers or zucchini. This substitution reduces the overall carbohydrate content while maintaining volume and adding more vegetables to the dish. Alternatively, black beans or pinto beans can be used for a different flavor profile while keeping the nutritional content similar.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 90-100 g
- Fat: 15-20 g
- Carbohydrates: 100-110 g
Ingredients
- Olive oil cooking spray
- 1.3 pounds 99% lean turkey mince
- 1 medium-sized onion, chopped
- 1 bell pepper, chopped
- 10-ounce can of rotel tomatoes with green chilies
- 15-ounce can or frozen corn, drained
- 15-ounce can of no-salt-added kidney beans, drained
- 8 ounces of tomato sauce
- 16-ounce can of fat-free refried beans
- 2 tablespoons and 1 1/2 teaspoons taco seasoning (or 1 low-sodium store-bought packet)
- 2 1/2 cups reduced-sodium chicken broth
Step 1: Brown the Turkey
Start by spraying a large pot with cooking spray.
Place the pot over medium heat and add the ground turkey.
Use a wooden spoon to break up the turkey as it cooks.
Continue cooking until the turkey is completely browned and cooked through.
Step 2: Sauté the Vegetables
Once the turkey is browned, add the onions and peppers to the pot.
Sauté for 2-3 minutes until the vegetables begin to soften and become fragrant, stirring occasionally to prevent sticking or burning.
Step 3: Add Remaining Ingredients
To the pot, add the tomatoes, corn, beans, tomato sauce, re-fried beans, taco seasoning, and chicken broth.
Stir everything together thoroughly to combine all the flavors.
Step 4: Simmer the Soup
Increase the heat to bring the mixture to a boil.
Once boiling, reduce the heat to a simmer.
Cover the pot and let it cook for about 10-15 minutes, allowing the flavors to meld and the soup to thicken slightly.
Step 5: Serve and Store
Once the soup is ready, serve it hot with your favorite toppings such as low-fat sour cream, jalapeños, reduced-fat cheese, chopped scallions, onions, or fresh chopped cilantro.
For any leftovers, freeze them in individual portions for convenient future meals.
Enjoy the robust, comforting flavors of your homemade taco soup!
