Taco Soup Recipe
This delicious Taco Soup Recipe is quick & easy to make and loaded with seasoned ground turkey, diced tomato, black beans, chickpeas, and corn. It's perfect for meal prep or family dinner and can be ready in less than 30 minutes! Top with avocado, cheese, and fresh cilantro!
Servings: 6 servings
Ingredients
- 1 tbsp olive oil
- 1 lb ground turkey
- Kosher salt and pepper to taste
- 1 medium onion chopped
- 3-4 garlic cloves chopped
- 1 1/2 tbsp taco seasoning
- 1 tsp chili powder or to taste
- 4 cups chicken stock
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can black beans rinsed and drained
- 1 (15 oz) can chickpeas rinsed and drained
- 1 cup frozen corn
- Optional toppings: chopped avocado, fresh cilantro, lime wedges, shredded cheddar, chopped green onions
Instructions
- Heat the oil in a dutch oven or a large soup pot. Add turkey, salt, and pepper, and cook while mincing the meat with a wooden spoon.
- Once the meat is no longer pink, stir in the onion, garlic, and seasonings. Continue to cook, stirring occasionally, for 5 minutes. Add in the remaining ingredients and stir to combine.
- Bring the soup to a boil, then reduce the heat and simmer for 15 minutes. Serve the soup hot and add toppings of choice.
Notes
Storage recommendations
- Storing: Place any leftovers in an airtight container and store it in the fridge. It will last about 4 to 5 days, making it great for meal prep.
- Freezing: To freeze, place it in freezer-safe containers or resealable gallon-sized freezer bags. Store in the freezer for up to 3 months. Thaw in the fridge overnight, then reheat it on medium heat on the stovetop. You can also reheat it for about 2 minutes in the microwave.
Nutrition
Serving: 1serving | Calories: 202kcal | Carbohydrates: 15g | Protein: 23g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 46mg | Sodium: 714mg | Potassium: 512mg | Fiber: 1g | Sugar: 3g | Vitamin A: 183IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg