Taco Soup
6
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 6 • Difficulty: Easy
Have all of your ingredients prepped, cans open, and this soup comes together in a flash. To save even more time, you can use a store-bought taco seasoning and omit the chili powder through the black pepper. For a thicker soup, carefully blend half of the soup and return it to the pot to heat through.
Ingredients
Olive oil
1 tsp
Uncooked onion(s)
1 medium
Bell pepper(s)
1 item(s), medium
Garlic clove
4 clove(s)
Jalapeño pepper(s)
1 medium
Uncooked 93% lean ground turkey
1 pound(s)
Chili powder
1 Tbsp
Ranch seasoning
1 Tbsp
Ground cumin
1 tsp
Smoked paprika
1 tsp
Ground oregano
1 tsp
Onion powder
0.5 tsp
Table salt
0.25 tsp
Black pepper
0.25 tsp
Ready-to-eat chicken broth
3 cup(s)
Canned diced tomatoes
29 oz
Canned black beans
15 oz
Frozen corn kernels
1 cup(s)
Instructions
1
Heat olive oil In a large pot over medium heat. Add onion and green peppers; cook, stirring occasionally, until vegetables are tender and soft, about 5 minutes. Add garlic and jalapeno, and continue cooking, stirring, for about 2 minutes. Add ground turkey, and cook, breaking up any large pieces with a wooden spoon, until no longer pink, 3 to 4 minutes. Stir in chili powder, Ranch seasoning, cumin, paprika, oregano, onion powder, salt, and black pepper, and cook, stirring until spices are fragrant and any remaining liquid is absorbed, about 1 minute. Add broth and tomatoes; bring to a boil, reduce to a simmer, and cook until flavors marry, about 30 minutes. Using a shallow ladle or wide spoon, skim off any scum or fat on the top. Add in beans and corn, and heat through, another 5 minutes.
2
Remove from heat. Ladle soup into bowls, and garnish each bowl with your favorite taco toppings.
3
Serving size: about 1 ¼ cups
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