Healthy Taco Soup

This healthy taco soup recipe is beyond delicious and so easy. It's a hearty blend of lean ground turkey, black beans, corn, crushed tomatoes and seasonings, all simmered to perfection. An easy dinner option that’s kid friendly and quick to make! It will be one of those go-to hearty soup recipes you make again and again!

Course Main Course, Soup

Cuisine Mexican, Tex-Mex

Prep Time 10

Cook Time 20

Total Time 30

Servings (1 cup) servings

Calories 160

Author Kim

Ingredients

Soup

1/2 yellow onion or one small yellow onion, finely chopped
2 garlic cloves, minced
1 pound lean ground turkey or preferred ground meat
1 (15 oz) can black beans, drained and rinsed (kidney beans would work too)
1 (11-15 oz) can (Mexican-style or fiesta or regular style corn), drained and rinsed
1 (4.5 oz) can green chiles (optional)
2 (14.5 oz) cans fire roasted (or regular) crushed tomato
2 cups low sodium chicken broth (veggie or beef broth work fine too)
1 packet store bought taco seasoning (or try my favorite homemade taco seasoning)

Topping options

Shredded cheese
Sour cream or Greek yogurt
Fresh cilantro
Corn or tortilla chips or strips
Sliced or diced avocado or guacamole
Squeeze of lime juice

Instructions

Heat about 1 teaspoon oil (or use cooking spray) in a pot over medium high heat. Add onion and cook for about 3 mins and then add garlic and cook for another 1-2 mins.
Add ground turkey and cook, breaking it up as you go, until it is browned.
Add remaining soup ingredients and turn heat down to a simmer.
Simmer for 10-30 minutes to bring the flavors together. Adjust thickness with water if desired.
Serve with desired toppings. Enjoy!

Video

Notes

SLOW COOKER OPTION: Add all of the ingredients to the slow cooker, including the raw ground meat. Stir well. Cook on high for 2 hours, or low for 4 hours.

VEGAN OPTION: Simply leave out the meat. You can double up on the beans too.

STORING LEFTOVERS: This soup will keep well in the refrigerator for up to 4 or 5 days. It also freezes well. For freezing, once completely cooled place it in freezer safe containers or resealable gallon-sized freezer bags. It can be frozen for up to 3 months. To thaw, transfer the soup to the fridge and store overnight. When ready to serve, reheat it on medium heat on the stovetop. Serve with your favorite toppings.

Nutrition