Turkey Taco Soup Recipe

Turkey Taco Soup Recipe

from madeinaday.com
70 min
12 servings

Leaner healthier version of this new family staple.

Ingredients

  • 1 pound ground turkey
  • 1 medium diced onion
  • 1 15 1/2 oz can pinto beans
  • 1 15 1/2 oz black beans
  • 1 15 1/2 oz can kidney beans
  • 1 15 1/4 oz can whole kernel corn
  • 1 14 1/2 oz can Mexican-style stewed tomatoes
  • 1 14 1/2 oz can diced tomatoes
  • 1 14 1/2 oz can Rotel tomatoes with lime chiles
  • 1 4 1/2 oz cans diced green chiles
  • 1 1 1/4 oz package taco seasoning mix
  • 1 oz package Hidden Valley Ranch salad dressing mix
  • Corn chips (for serving)
  • For garnish: sour cream (grated cheese, chopped green onions, (optional) black olives, jalapenos.)

Directions

  1. 1

    Brown the ground turkey and onions in a large skillet; drain the excess fat.

  2. 2

    **Quick tip: Take a potato masher and grind the meat while cooking to reduce size of chunks and to make more like minced taco meat.**

  3. 3

    Transfer the browned turkey and onions to a large slow cooker or a stockpot.

  4. 4

    Add all the beans, corn, all tomatoes, green chiles, taco seasoning, and ranch dressing mix.

  5. 5

    I like to drain my beans and corn to reduce sodium. If you want a little more flavor do not drain can vegtables.

  6. 6

    Add a can of water so the soup is not dry, it will reduce some.

  7. 7

    Cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for 45 minutes to 1 hour in a stock pot on the stove.

  8. 8

    To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions, black olives and jalapenos.