Description
This Turkey Taco Soup is a nourishing, vibrant one-pot meal that captures all the bold flavors of taco night in a wholesome, warming bowl. Combining lean ground turkey, fiber-rich kidney beans, and sweet corn in a savory tomato-based broth, this soup is perfect for busy weeknights when you need a simple, satisfying, and balanced dinner that comes together in just thirty minutes.
Ingredients
2 pounds lean ground turkey
3 cans (15 oz each) low-sodium tomato sauce
2 cans (15 oz each) red kidney beans, rinsed and drained
3 cups corn (frozen or canned/drained)
2 tablespoons sugar-free taco seasoning
2 tablespoons onion powder
1 tablespoon honey
1 teaspoon sea salt
Black pepper to taste
4 cups low-sodium chicken broth
1 tablespoon olive oil
Instructions
Heat olive oil in a large Dutch oven over medium-high heat.
Add the ground turkey, seasoning with salt and pepper, and cook until browned, breaking it apart with a spoon.
Stir in the taco seasoning and onion powder, coating the turkey well.
Pour in the tomato sauce and chicken broth, stirring to combine.
Add the kidney beans and corn to the pot.
Bring the mixture to a gentle boil, then reduce heat to low and stir in the honey.
Simmer uncovered for 15-20 minutes to allow flavors to meld.
Adjust seasoning if needed and serve warm with your favorite toppings.
Notes
Top with fresh cilantro, diced avocado, or a dollop of Greek yogurt for added creaminess. Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days and can be frozen for up to 2 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg