This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Country Potato Salad A picnic classic, this country-style potato salad has a zesty zing! »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Easy Turkey Taco Soup
Busy Night Turkey Taco Soup with Avocado Cream
Turkey Garbanzo Bean and Kale Soup with Pasta
Turkey Vegetable Soup
Turkey Noodle Soup
more »
Top Related Articles
Cooking Questions: Soup
Split Pea Soup
Basic Soup Stocks: Vegetarian, Beef, and Chicken
Soup Up Your Chicken Soup
Turkey Cooking Time Guide
Matzo Ball Soup
How to Cook a Turkey
Carving a Turkey
Turkey Tips: Buying and Thawing a Turkey
Cooking Questions: Chicken and Turkey
Related Collections
Canned Chicken Broth and Stock
Canned Kidney Beans
Canned Tomatoes
Frozen Corn
Canned Beans and Peas

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Turkey Taco Soup

By: Southern Cali Cook

"Soothing Mexica-themed soup which can be enjoyed as a light meal or with garnishes that can make it more sinful. Freezes well."

Rate/Review | Read Reviews (9)

Prep Time:
15 Min

Cook Time:
50 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

2 tablespoons olive oil
1 1/4 pounds ground turkey
1 onion, chopped
2 carrots, cut into 1/4 inch rounds
2 stalks celery, chopped
1 1/2 cups frozen corn
5 cloves garlic, chopped
1 (1 ounce) package taco seasoning mix
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon dried oregano
1/2 bunch chopped fresh cilantro, divided
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can kidney beans, rinsed and drained
1 green chile pepper, halved lengthwise
1/2 cup sliced black olives
3 1/2 cups chicken broth
1 cup water, or more as needed
1/4 cup lime juice
salt and ground black pepper to taste

Directions

Heat olive oil in a large pot over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Transfer turkey to a bowl; set aside.
In the same skillet, stir in the onion; cook and stir until the onion is nearly translucent, about 5 minutes. Add the carrots and celery. Continue to cook and stir until tender, about 8 more minutes.
Stir in the corn, garlic, taco seasoning, cumin, chili powder, dried oregano, and about 1/4 cup cilantro along with the cooked turkey. Cook and stir until fragrant, about 2 minutes.
Mix in the tomatoes, kidney beans, green chile pepper, olives, chicken broth, water, and lime juice. Season with salt and black pepper. Bring to a boil, then reduce heat to low and continue to simmer for 20 minutes. Remove chile halves, and garnish with the remaining cilantro before serving.

Footnotes

Cook's Notes
Make this vegetarian by substituting texturized vegetable protein/Quorn®/Boca Burger® crumbles for meat, and use vegetarian broth. Cans of tomato/broth/beans are large so rather than waste parts of the cans, I choose to make a large batch of soup and freeze half of it to enjoy another week. As is the case with all great cooks, please use the chili, salt, pepper, water and lime juice to make the soup as spicy or bland as you desire. Lower the fat content by cooking onions in 2 T chicken broth and 2 teaspoons olive oil, use fat free broth and omit the dairy products.
Optional toppings include avocado slices, grated reduced fat Cheddar cheese, tortilla chips, Greek yogurt, and lime wedges.