I make taco soup when the day runs long and the fridge looks a bit bare. This bowl tastes bold and bright, with ground turkey, beans, corn, and a warm spice mix. It cooks fast, it fills the house with a mellow chile scent, and it makes a calm kind of comfort. It fits a busy week and it fits a slow Sunday as well. You get taco soup that leans lighter yet still feels rich. The broth sits tomato red and holds tender bites of turkey and sweet corn. Each spoon brings heat, salt, and a tiny hint of lime. I like a crunch on top, so I add tortilla strips and a little cheddar. Friends ask for the recipe for taco soup and I smile, since the steps stay simple. For busy nights I lean on a 7 can taco soup recipe easy style pantry. I keep a few cans ready, I brown the turkey, I pour, I stir, I simmer. If you love soup and taco recipes, this soup recipe will hit the spot. Bake a quick taco bread recipe to serve on the side and the meal feels complete.
Table of Contents
- 1) Key Takeaways
- 2) Easy Turkey Taco Soup Recipe
- 3) Ingredients for Turkey Taco Soup
- 4) How to Make Turkey Taco Soup
- 5) Tips for Making Turkey Taco Soup
- 6) Making Turkey Taco Soup Ahead of Time
- 7) Storing Leftover Turkey Taco Soup
- 8) Try these Soup recipes next
- 9) Turkey Taco Soup
- 10) Nutrition
1) Key Takeaways
I cook with a calm plan and a warm pot. This dish brings a bold broth and tender turkey. The spice sits friendly, not loud. The finish tastes bright.
Lila on Lila Cooks shares a weeknight path that still feels special. We use pantry cans with fresh touches. We eat well and we keep the sink light.
One pot keeps the pace. The steps read short. The flavor reads long. Family asks for more and we sit happy around the table.
2) Easy Turkey Taco Soup Recipe
I reach for taco soup on nights that move fast. Taco soup lands big on taste with little stress, and taco soup brings my kitchen a soft chile scent that feels like a hug. Two bowls in, we grin and plan the next batch.
We brown lean turkey, we pour canned beans and corn, we add a bright tomato base. Heat rises slow and steady. The broth turns red and rich. A squeeze of lime wakes it up.
Weeknight taco soup fits picky eaters and brave ones too. I top mine with crisp tortilla strips and a light snow of cheddar. Lila Cooks keeps it friendly and low fuss at https://www.lilacooks.com.
3) Ingredients for Turkey Taco Soup
Ground turkey I use lean meat so the broth stays bright yet still savory. It browns quick and drinks up spice well.
Onion A chop of onion brings soft sweetness as the base cooks. It melts into the broth and rounds each sip.
Garlic Two cloves go in warm. The aroma lifts the pot and sets the tone for a cozy bowl.
Taco seasoning A simple blend gives heat and color. Start light and taste. Ground turkey taco soup likes a steady hand.
Tomato I pour tomato juice with diced tomatoes. The mix makes a clean red broth with gentle tang.
Broth Beef or chicken broth adds body. Pick what you have and keep the simmer easy.
Black beans and pinto beans Rinse and add. They bring creaminess and steady protein.
Corn Sweet bites pop in each spoon. Frozen or canned both work fine.
Lime A quick squeeze at the end brightens the bowl and clears the spice.
Toppings Cheddar, sour cream, avocado, tortilla strips. Pick two and keep it simple.
4) How to Make Turkey Taco Soup
Step 1 Set a heavy pot on medium heat. Add a slick of oil. Cook onion and garlic until soft and glossy.
Step 2 Add turkey. Break it up and cook until the pink fades. Sprinkle taco blend and stir until the meat looks coated.
Step 3 Pour in broth and tomato. Tip in beans and corn. Stir slow and bring the pot to a light bubble.
Step 4 Lower the heat. Simmer and taste. Salt as needed. One pot taco soup loves a lazy simmer.
Step 5 Ladle into warm bowls. Finish with lime and your favorite toppings. Sit and enjoy.
5) Tips for Making Turkey Taco Soup
Toast the spice in the pot with the meat. The flavor deepens and the color turns bold. A minute makes a big shift.
Use rinsed beans for a clean broth. Keep the simmer gentle so the soup stays clear and bright. Thick soup forms if you cook it longer.
Keep toppings light so the base can shine. For a creamy edge, stir in a spoon of sour cream off heat. Easy taco soup stays flexible and kind.
6) Making Turkey Taco Soup Ahead of Time
I cook the base a day early when life stacks up. The flavor rests and grows round by morning. A slow reheat brings it back to life.
Hold back toppings until you serve. Tortilla strips keep their crunch if you add them at the table. Cheese melts best on hot soup.
For a busy week, I portion the pot into jars. Weeknight lunches feel easy. This plan turns taco recipes into a steady win.
7) Storing Leftover Turkey Taco Soup
Cool the pot to warm room temp. Spoon soup into tight containers. Label and date so you track it with ease.
In the fridge, the soup keeps four days. In the freezer, it keeps three months. Leave headspace so the liquid can expand.
Reheat on the stove with a splash of broth or water. Taste and add a squeeze of lime. A small lift sets the soup recipe right again.
8) Try these Soup recipes next
9) Turkey Taco Soup
Taco Soup with Ground Turkey Cozy Weeknight Bowl
Ingredients
- 1 teaspoon oil mild flavored
- 1 lb ground turkey
- 1 cup chopped onion
- 2 garlic cloves chopped
- 2 to 4 tablespoons taco seasoning
- 3 cups beef broth
- 2 to 3 cups tomato juice
- 1 can Rotel diced tomatoes with green chilies not drained
- 1 can black beans rinsed and drained
- 1 can pinto beans rinsed and drained
- 2 cups frozen corn or 1 can corn drained
- Toppings shredded cheddar sliced avocado sour cream tortilla strips
Instructions
- Warm oil in a large pot over medium heat. Add turkey onion and garlic and cook until the meat turns brown with no pink left.
- Stir in taco seasoning until the meat looks coated and smells toasty.
- Pour in broth and tomato juice. Add Rotel black beans pinto beans and corn. Stir well.
- Bring to a gentle boil then lower heat. Simmer uncovered for at least 20 minutes. For a deeper flavor, cover and simmer up to 40 minutes more.
- Ladle into bowls and add toppings as you like.
10) Nutrition
Per cozy bowl you get a balanced hit of protein, fiber, and steady carbs. Turkey keeps the fat low, beans hold you full, and tomato brings vitamin C. Salt stays in check when you taste as you go.
Serve with a small crisp salad or warm bread from your oven. If you crave a side, a simple taco bread recipe plays well here and makes the meal feel set.
For clarity the original recipe link sits here for credit only https://www.thetravelpalate.com/turkey-taco-soup/ and my version lives on Lila Cooks with care from Lila.
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