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Ground Turkey Taco Soup

5 from 4 reviews

Turkey Taco Soup with ground turkey, beans and corn. Healthy and easy comfort food in 30 minutes. Cook on the stove or in slow cooker and then top with your favorite toppings.

  • Author: Olena of ifoodreal.com
  • Prep Time: 3 minutes
  • Cook Time: 27 minutes
  • Total Time: 30 minutes
  • Yield: 8-10 servings 1x
  • Category: Soup and Stew
  • Method: Stove or Slow Cooker
  • Cuisine: Mexican
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Ingredients

  • 2 lbs ground turkey
  • 3 x 15 oz cans tomato sauce, low sodium
  • 2 x 15 oz cans low sodium red kidney or romano beans, drained & rinsed
  • 3 cups corn, frozen or canned (drained)
  • 2 tbsp taco seasoning
  • 2 tbsp onion powder or flakes
  • 1 tbsp maple syrup or honey
  • 1 tsp salt
  • Ground black pepper, to taste
  • 4 cups water or low sodium broth
  • Oil, for frying
  • 1 small bunch cilantro, finely chopped
  • Greek yogurt and tortilla chips, for serving

Instructions

  1. Stovetop Method: Preheat large dutch oven or heavy bottom pot on medium – high heat, swirl a bit of oil to coat, and add turkey. Cook for 5 – 7 minutes, stirring occasionally and breaking into pieces. Add taco seasoning and cook for 1 more minute, stirring frequently.
  2. Add tomato sauce, beans, corn, onion powder, maple syrup, salt, pepper, water; and stir. Cover, bring to a boil, reduce heat to low and simmer for 20-60 minutes (longer – deeper flavours but overall soup is ready fast).
  3. Add cilantro and stir; serve hot with tortilla chips and Greek yogurt (if desired).
  4. Slow Cooker Method: Preheat large ceramic non-stick skillet on medium – high heat, swirl a bit of oil to coat, and add turkey. Cook for 5 – 7 minutes, stirring occasionally and breaking into pieces. Add taco seasoning and cook for 1 more minute, stirring frequently.
  5. Transfer to a large slow cooker along with tomato sauce, beans, corn, onion powder, maple syrup, salt, pepper, water; and stir. Cover and cook on Low for 7 – 8 hours or on High for 3 – 4 hours.
  6. Add cilantro and stir; serve hot with tortilla chips and Greek yogurt (if desired).

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

Make Ahead (Slow Cooker) for Freezer: In a large Ziploc bag, add cooked ground turkey (let it cool first) along with all ingredients (except water, cilantro and garnishes). Let air as much as possible, seal and freeze for up to 3 months. Thaw in the fridge overnight, add to slow cooker along with water, and cook as per further instructions + 1 hour.

Notes

*You might need to use less salt if using regular (not low sodium) tomato sauce.

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