Taco Soup
This perfectly easy, ready in 30 minutes Mexican Taco Soup recipe is full of bold vibrant flavors, robust spices and completely made from pantry staples like canned beans and corn!
Servings: 6 servings
Calories: 234kcal
Ingredients
- 1 tbsp olive oil optional
- 1 lb ground turkey
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1/2 cup red onions chopped
- 3 garlic cloves minced
- 1-2 tomatoes chopped
- 3 tbsp taco seasoning
- 15.5 oz canned pinto beans undrained
- 15 oz canned corn, undrained or 2 cups cooked frozen corn
- 1 tsp chili powder
- 1 tsp cumin
- 1 tbsp cilantro chopped
- 1 1/2 cup water
Instructions
- In a medium Dutch oven or shallow pan, heat the oil and add the ground turkey and season with salt and pepper. Cook for about 5 minutes or until lightly brown, scraping the bottom of the pan with a wooden or silicone utensil as needed to loosen the ground turkey as it cooks.
- Add the onions, garlic, and tomatoes and cook for 1 minute. Then add the taco seasoning, stirring occasionally.
- Add the beans and corn. Cook for 2 minutes. stirring occasionally.
- Immediately add chili powder, cumin, cilantro, and water. Stir. Bring to simmer for 10 minutes. Season to taste.
- Serve warm with cheese and sour cream.
Notes
You could easily make this dish vegetarian by simply skipping the beef and you won’t feel like you’re missing out. If you would like to have a substitute in its place, you could always add some chunks of sweet potato or even some cubed smoked tofu.
Nutrition
Calories: 234kcal | Carbohydrates: 24g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 850mg | Potassium: 599mg | Fiber: 4g | Sugar: 2g | Vitamin A: 417IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 2mg