Description
This Healthy Taco Soup is a comforting and nutritious one-pot meal that’s easy to make and packed with bold Mexican flavors. Loaded with lean protein, fiber-rich beans, and plenty of fresh vegetables, it’s a satisfying and guilt-free weeknight dinner.
Ingredients
– 1 lb ground turkey
– 1 onion, diced
– 3 cloves garlic, minced
– 1 bell pepper, diced
– 1 jalapeño, seeded and diced (optional)
– 1 tablespoon taco seasoning
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can pinto beans, drained and rinsed
– 1 (15 oz) can corn, drained
– 1 (28 oz) can diced tomatoes
– 4 cups low-sodium chicken or vegetable broth
– Salt and pepper to taste
– Garnishes: avocado, sour cream, shredded cheese, cilantro, tortilla chips
Instructions
1. 1. In a large pot or Dutch oven, cook the ground turkey over medium-high heat, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes.
2. 2. Add the diced onion, garlic, bell pepper, and jalapeño (if using) to the pot. Sauté for 3-5 minutes, until the vegetables are softened.
3. 3. Stir in the taco seasoning and cook for 1 minute to toast the spices.
4. 4. Add the black beans, pinto beans, corn, diced tomatoes, and broth. Bring the soup to a simmer and let it cook for 15-20 minutes, stirring occasionally, until the flavors have melded and the soup has thickened slightly.
5. 5. Taste and adjust seasoning as needed, adding salt and pepper to your preference.
6. 6. Serve the Healthy Taco Soup hot, garnished with avocado, sour cream, shredded cheese, cilantro, and crispy tortilla chips.
Notes
For a vegetarian version, omit the ground turkey and use vegetable broth. You can also adjust the spice level by adding more or less jalapeño. The soup can be made ahead and stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican, American