Turkey Taco Soup Recipe
Leaner healthier version of this new family staple.
Servings Prep Time
12 10minutes
Cook Time
60minutes
Servings Prep Time
12 10minutes
Cook Time
60minutes
Ingredients
  • 1pound ground turkey
  • 1 small diced onion
  • 1 15 1/2-oz cans pinto beans
  • 1 15 1/2oz can kidney beans
  • 1 15 1/4oz can whole kernel corn
  • 1 14 1/2oz can Mexican-style diced tomatoes
  • 1 14 1/2oz can diced tomatoes
  • 1 14 1/2oz can Rotel tomatoes with lime chiles
  • 1 4 1/2oz cans diced green chiles
  • 1 1 1/4oz package taco seasoning mix
  • 1oz package Hidden Valley Ranch salad dressing mix
  • Corn chipsfor serving
  • For garnish: sour creamgrated cheese, chopped green onions, (optional) black olives, jalapenos.
Instructions
  1. Brown the ground turkey and onions in a large skillet; drain the excess fat.
  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. Transfer the browned turkey and onions to a large slow cooker or a stockpot.
  4. Add all the beans, corn, all tomatoes, green chiles, taco seasoning, and ranch dressing mix.
  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. Add a can of water so the soup is not dry, it will reduce some.
  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. 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.
Recipe Notes

You can serve as nachos, over tortilla chips or as a soup!