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My review
Turkey Taco Soup
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."
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Ingredients
1 h 5 m servings 273 calsOriginal recipe yields 8 servings
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Directions
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- 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.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 273 calories; 10.6 g fat; 26.9 g carbohydrates; 19.8 g protein; 55 mg cholesterol; 1074 mg sodium. Full nutrition
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Reviews
Read all reviews 6790 Ratings
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Most helpful positive review
2/7/2012
Turkey Taco Soup Haiku: "Perfect as it is! I had to sub a few things. But wow, awesome soup!" My only changes were 1 lb. turkey, "Taco Seasoning I" instead of packet, a can of diced chili pepper...
Most helpful critical review
11/8/2015
If you want taco flavor...just make tacos. This soup disappoints. Lacks flavor. I used Mrs. Sages Taco packet so maybe that's where I went wrong. But, I followed the recipe to a "t". I'm a perso...
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2/7/2012
Turkey Taco Soup Haiku: "Perfect as it is! I had to sub a few things. But wow, awesome soup!" My only changes were 1 lb. turkey, "Taco Seasoning I" instead of packet, a can of diced chili pepper...
4/24/2012
1st time on website & made this soup. My family loved it. I switched the kidney beans for pinto beans (canned) - this is a recipe for your box.
4/9/2012
This is great! Something different! The only problem we had was it is spicy. I used Mild Taco Seasoning and it was still spicy, especially for the kids. If I did it again, I would put a litt...
3/10/2012
This is one of the best soups I have ever had! YUM! The thought of Taco Soup never appealed to me, and boy was I missing out! Thanks for sharing this fabulous recipe! I made a few minor ch...
3/24/2012
Very tasty soup! I didn't have taco seasoning so I simply added more chilli powder, cumin. Some garlic powder, and a dash of clove and cinnamon--and I sauteed the garlic and spices with the turk...
3/14/2012
Wow! Wonderful over a bowl of rice with a scoop of greek yogurt as a sour cream substitute.
10/6/2012
Great soup! I had to make a few subs due to what I had on hand but I followed the basic guidelines of the recipes and we loved it. I used Rotel for the tomatoes, no celery or olives, Penzey's Bo...