One Pot Ground Turkey Black Bean Taco Soup Recipes

GROUND TURKEY TACO SOUP

Steps:

• Preheat large dutch oven or heavy bottom pot on medium - high heat, swirl a bit of oil to coat, and add turkey. Cook for 5 - 7 minutes, stirring occasionally and breaking into pieces.
• Add taco seasoning and cook for 1 more minute, stirring frequently.
• Add tomato sauce, beans, corn, onion powder, maple syrup, salt, pepper, water; and stir.
• Cover, bring to a boil, reduce heat to low and simmer for 20-60 minutes (longer - deeper flavours but overall soup is ready fast).
• Preheat large ceramic non-stick skillet on medium - high heat, swirl a bit of oil to coat, and add turkey. Cook for 5 - 7 minutes, stirring occasionally and breaking into pieces. Add taco seasoning and cook for 1 more minute, stirring frequently.
• Transfer to a large slow cooker along with tomato sauce, beans, corn, onion powder, maple syrup, salt, pepper, water; and stir. Cover and cook on Low for 7 - 8 hours or on High for 3 - 4 hours.
• Serving: Serve hot with cilantro, sour cream/yogurt, lime, avocado, green onion and tortilla chips.

ONE-POT GROUND TURKEY BLACK BEAN TACO SOUP

Steps:

• Heat olive oil in a large stockpot over medium-high heat. Add turkey, onion, garlic, salt-free seasoning, Cajun seasoning, garlic powder, black pepper, cayenne pepper, paprika, curry powder, and cumin. Cook and stir until turkey is no longer pink, 5 to 7 minutes.
• Reduce heat to medium-low and add chicken stock, salsa, chili beans, black beans, hominy, olives, and hot sauce. Stir and bring soup to a boil. Reduce heat and simmer until flavors have combined, 15 to 20 minutes.
• Whisk condensed Cheddar cheese soup into the stockpot. Remove from heat when soup is melted and smooth, about 5 minutes. Top each bowl with 1/4 cup shredded Mexican cheese blend.

EASY TURKEY TACO SOUP

Steps:

• Heat a large pot over medium-high heat and stir in the ground turkey and onion. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Add the mixed vegetables, tomatoes with green chiles, ranch beans, chicken broth, taco seasoning, and ranch dressing mix. Bring to a boil, then reduce heat and simmer on low for 20 minutes.

TURKEY TACO SOUP

Steps:

• In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and bell pepper and cook 2-3 minutes until softened.
• Add the ground turkey, season with salt and pepper, and cook until browned and cooked through, breaking it up into small pieces.
• Stir in the taco seasoning, followed by the crushed tomatoes, diced green chiles, black beans, mashed pinto beans, corn, and broth.
• Bring to a boil and then reduce heat to a low simmer. Simmer for 15 minutes to allow the flavors to develop.
• Serve with toppings as desired.

GROUND TURKEY TACO SOUP

Steps:

• In a large pot start by cooking and crumbling ground turkey. Drain fat then return it to the stove top.
• Drain and rinse corn and bean. Place your beans and remaining ingredients to your pot. Cover with a lid and allow to simmer for 30 minutes.
• Serve topped with your favorite taco toppings. Optional toppings: sour cream, shredded cheese, tortilla chips, and cilantro.

GROUND TURKEY & BLACK BEAN BAKED TACOS

Steps:

• Preheat oven to 375 degrees F. Spray a large rectangular baking dish with nonstick cooking spray.
• In a large (12-inch) skillet, heat olive oil over medium heat.
• Add diced onion and cook until beginning to soften; 3 minutes. Stir in garlic and cook for 30 seconds, then crumble in ground turkey. Cook until no longer pink; about 6-8 minutes.
• Stir in taco seasoning and tomato paste and cook for about 1 minute. Stir in chicken broth and black beans. Simmer, stirring occasionally, until sauce is thickened; about 7-10 minutes. Season with salt and pepper if desired.
• Arrange taco shells in a large rectangular baking dish (you may need more than one baking dish, depending on the size). Using a slotted spoon, scoop about 2-3 tablespoons of the meat mixture into each taco shell. Top with 1-2 tablespoons of the shredded cheddar cheese.
• Bake in the preheated oven for 12 minutes, or until cheese is melted and taco shells are crispy and just beginning to brown.
• Top with your favorite toppings, like lettuce, tomatoes and sour cream. Serve immediately.
• Leftover can be store in the refrigerator in a tightly sealed container for up to 2 days.

TURKEY TACO SOUP

Steps:

• Heat a large soup pot over medium heat. Add ground turkey and cook, breaking up with a spatula, until no longer pink. Drain any grease (there shouldn't be very much so you could just leave it as it will add flavor)
• Add tomatoes, corn, beans, salsa and taco seasoning to the meat and stir to coat, then cook for about a minute before adding the chicken broth.
• Bring taco soup to a boil, then cover and reduce heat to low. Simmer for 20-30 minutes. Taste and add salt and pepper if desired.
• Optional - Serve with your favorite taco toppings, like sour cream, shredded cheese, diced onions, avocado, tortilla chips and cilantro.

SLOW COOKER TURKEY TACO SOUP

Steps:

• 1. In a large skillet over medium high heat, add olive oil, ground turkey and onion. Brown turkey until meat is no longer pink and onion is translucent. Add garlic and sauté for minute. Transfer meat mixture to slow cooker. 2. Add all remaining ingredients (except corn starch) to your slow cooker. Stir to combine. Set the heat to high for 3-4 hours or low for 6-8 hours. 3. Make a slurry: place cornstarch in a bowl. Add 2 tablespoons of broth from the slow cooker into the cornstarch and stir. Continue adding broth 1 tablespoon at a time until you reach 4 tablespoons total of broth added. Stir the slurry into the soup, this will help to thicken the soup. Allow soup to rest for 10 minutes and then serve warm. 4. You can keep it warm for hours in the slow cooker or store any leftovers in an airtight container in the fridge.

TURKEY TACO SOUP

Steps:

• Heat the olive oil in a large pot over medium heat.
• Add the onions and cook for approximately 5 minutes, stirring frequently.
• Add the garlic to the pot and cook another 1-2 minutes, stirring frequently.
• Raise the heat to medium-high and add the ground turkey, chili powder, cumin and crushed red pepper (if using) to the pot.
• Stir to mix well and break up the ground turkey with a wooden spoon or spatula. Cook approximately 5 - 7 minutes until it is browned, stirring frequently.
• Add the chopped tomatoes, chicken broth, black beans and corn to the pot. Raise the heat to high and stir the soup well to combine all of the ingredients.
• When the soup comes to a boil, lower the heat to medium-low, cover the pot and simmer the soup for at least 20 - 25 minutes to let all those flavors develop and come together.
• Stir the taco soup occasionally and keep it at a simmer. If it's boiling too vigorously, lower the heat a bit.
• Top the soup with sour cream, shredded cheese, chopped cilantro, tortilla chips or the toppings of your choice.