Description
Enjoy a flavorful and satisfying Skinny Turkey Taco Soup. This recipe is packed with taste and perfect for a healthy meal.
Ingredients
Scale
- 1 pound lean ground turkey
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 packet (1 ounce) taco seasoning
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) diced tomatoes, undrained
- 1 can (10 ounces) Rotel, undrained
- 4 cups low-sodium chicken broth
- 1 cup frozen corn
- Optional toppings: shredded lettuce, diced tomatoes, avocado, light sour cream, cilantro
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Add the chopped onion to the pot and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the taco seasoning, black beans, diced tomatoes, Rotel, and chicken broth. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 20 minutes to allow the flavors to meld.
- Stir in the frozen corn and cook for another 5 minutes, or until heated through.
- Serve hot, with your favorite toppings.
Notes
- For a spicier soup, use a spicy Rotel or add a pinch of cayenne pepper.
- You can substitute ground chicken for the ground turkey.
- This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: Approximately 250-300
- Sugar: Approximately 6-8g
- Sodium: Approximately 600-800mg (can vary based on broth and seasoning)
- Fat: Approximately 8-12g
- Saturated Fat: Approximately 2-3g
- Unsaturated Fat: Approximately 6-9g
- Trans Fat: 0g
- Carbohydrates: Approximately 25-30g
- Fiber: Approximately 6-8g
- Protein: Approximately 20-25g
- Cholesterol: Approximately 50-60mg