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One-Pot Ground Turkey Black Bean Taco Soup

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Jenni L

"After a long day at work, this ground turkey black bean soup is a quick and easy meal that can fill the hungriest of tummies! They are bound to come running as the delicious smells start wafting through the house. Perfect for any manic Monday! Serve with corn chips on the side and a dollop of sour cream on top."
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50 m servings 376 cals
Original recipe yields 12 servings (1 large pot of soup )

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  1. Heat olive oil in a large stockpot over medium-high heat. Add turkey, onion, garlic, salt-free seasoning, Cajun seasoning, garlic powder, black pepper, cayenne pepper, paprika, curry powder, and cumin. Cook and stir until turkey is no longer pink, 5 to 7 minutes.
  2. Reduce heat to medium-low and add chicken stock, salsa, chili beans, black beans, hominy, olives, and hot sauce. Stir and bring soup to a boil. Reduce heat and simmer until flavors have combined, 15 to 20 minutes.
  3. Whisk condensed Cheddar cheese soup into the stockpot. Remove from heat when soup is melted and smooth, about 5 minutes. Top each bowl with 1/4 cup shredded Mexican cheese blend.


  • Cook's Note:
  • Do not add salt! The Cajun seasoning and chicken stock will be salty enough, especially with the corn chips on the side or crushed on top, as my husband does.

Nutrition Facts

Per Serving: 376 calories; 21.7 g fat; 22.2 g carbohydrates; 26.2 g protein; 85 mg cholesterol; 1443 mg sodium. Full nutrition

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