Turkey Taco Soup Recipes

TURKEY TACO SOUP

Steps:

• Heat the olive oil in a large pot over medium-high heat. When the oil is hot add in the diced onion, ground turkey, spices, salt and pepper. Using a wooden spoon break up the turkey into crumbles. Brown the turkey and onion until the turkey is no longer pink.
• Add the corn, beans, green chiles, fire roasted tomatoes and chicken broth to the pot. Stir everything together and bring it to a boil. Once boiling, cover the soup with a lid and turn the heat down to medium-low. Let the soup simmer for 30 minutes.
• Taste the soup and adjust the seasoning as needed. Squeeze in the lime juice and serve topped with shredded cheese, cilantro, diced avocado, green onions and plain Greek yogurt or sour cream.

TURKEY TACO SOUP RECIPE

Steps:

• Spray a large pot or Dutch oven with cooking spray or an olive oil mister, and set over medium high heat. Add in ground turkey and broth, and cook until turkey is no longer pink, about 5-7 minutes.
• Add in garlic and onion, and cook until fragrant, about 2-3 more minutes.
• Stir in ranch seasoning, taco seasoning, tomatoes, corn, and beans, and bring to a simmer.
• Reduce heat to low, cover and let cook for about 20-30 minutes. season with salt and pepper as desired.
• Spoon into 6 serving bowls, and top each bowl with cheese, while soup is still hot.
• Serve with optional toppings such as: sour cream, lime wedge, diced red onions, fresh cilantro, and crushed tortilla chips).

TURKEY TACO SOUP RECIPE

Steps:

• Brown the ground turkey and onions in a large skillet; drain the excess fat.
• **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.**
• Transfer the browned turkey and onions to a large slow cooker or a stockpot.
• Add all the beans, corn, all tomatoes, green chiles, taco seasoning, and ranch dressing mix.
• I like to drain my beans and corn to reduce sodium. If you want a little more flavor do not drain can vegtables.
• Add a can of water so the soup is not dry, it will reduce some.
• 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.
• 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.

SIMPLE TACO SOUP

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.

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:

• Gather the ingredients.
• Preheat a large, heavy-bottomed pot over medium heat. Add the oil, followed by the onion. Sauté for 2 minutes.
• Add the bell pepper, jalapeño and garlic. Sauté for 2 more minutes.
• Add the chili powder, cumin, and oregano and cook, stirring, for 1 minute.
• Add the tomatoes and juice, pinto beans, turkey and broth, and stir. Season with salt and pepper.
• Turn up the heat and bring to a simmer.
• Turn the heat to low and let simmer, uncovered, for 10 minutes.
• Serve topped with diced avocado or a dollop of sour cream and tortilla chips.

INSTANT POT TURKEY TACO SOUP

Steps:

• After pressing the InstantPot Sauté function, add the oil to the pot. Add the onion and celery and sauté for about 2 minute, until softened.
• Add the turkey and continue to cook for 3 to 4 minutes, breaking up the meat into small crumbles, until browned.
• Stir in the remaining ingredients (chiles, tomatoes, beans, broth, seasoning and corn) along with 1 cup of water.
• Place the lid on pot and lock in "Sealing" position. Set the cooker to HIGH pressure for 5 minutes.
• After the cooking time completes, quick-release the steam (being careful to not get burned) by moving the steam release valve to "Venting" position and then carefully remove the lid.
• Stir the soup and serve with your favorite garnishes.

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.

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.

TURKEY CHILI TACO SOUP

Steps:

• Spray a large pot with cooking spray then brown the turkey over medium heat, breaking up with a wooden spoon as it cooks. When cooked through, add the onions and pepper and cook 2-3 minutes. Add tomatoes, corn, beans, tomato sauce, re-fried beans, taco seasoning and chicken broth. Bring to a boil, cover and simmer about 10-15 minutes.
• Serve with your favorite toppings such as low fat sour cream, jalapeños, reduced fat cheese, chopped scallions, onions, or chopped fresh cilantro. Freeze leftovers in individual portions for future meals.

TURKEY TACO SOUP

Steps:

• In a large Dutch oven, heat the olive oil over medium-high heat.
• When the oil is simmering, add the onion and garlic, sautéing until the garlic and onions are translucent.
• Add the taco seasoning to the vegetables, then add the ground turkey, breaking up with a wooden spoon and stirring constantly until the turkey has browned.
• Pour in the chicken stock, peeled tomatoes, refried beans, diced onions and corn.
• Bring the soup to a boil, then lower the heat to low and simmer for 30 minutes. Season with additional salt and pepper.
• Serve warm with sour cream, cheese, avocado and tortilla chips, and enjoy.

TURKEY TACO SOUP

Steps:

• In large pot, heat oil over medium high eat and add onions and garlic until softened.
• Stir in bell pepper and continue to cook to soften.
• Add ground turkey and cook until browned.
• Stir in taco seasoning to incorporate into meat and add tomatoes, beans, corn, and chilies and bring to a boil. Reduce heat to simmer until ready to eat.
• Ladle soup into bowls and top with sour cream, green onions and tortilla chips if desired.

TURKEY TACO SOUP

Steps:

• In a large slow-cooker, combine all ingredients except heavy cream. Cook on low heat for 6-8 hours. Half an hour before serving, remove turkey, shred it, and return to pot. Stir in heavy cream.
• Serve with shredded cheddar cheese, tortilla strips and guacamole. Enjoy!

SLOW COOKER CHEESY TURKEY TACO SOUP

Steps:

• Rub the turkey breast tenderloin with the taco seasoning.
• Place in a large slow cooker with the onion and bell pepper.
• Add the diced tomatoes with green chilies, chicken broth and cream cheese to the slow cooker.
• Cover and cook on low for 6-8 hours, or on high 3-4 hours.
• Shred the turkey, either by removing it from the slow cooker first, or simply shredding it in the slow cooker.
• Add the shredded turkey back to the slow cooker with the cheddar cheese.
• Stir to combine.
• Allow the cheddar cheese to melt in for 5-10 minutes.
• Top with the optional toppings of your choice such as tortilla strips and fresh cilantro.

HEARTY TURKEY TACO SOUP

Steps:

• Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
• Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
• Add onion. Cook 5 minutes or until onion is softened, stirring occasionally. Add chili, salsa and broth. Bring to boil.
• Reduce heat to medium. Simmer 10 minutes or until hot and flavors have infused.
• Stir in sour cream. Spoon soup into bowls. Sprinkle with green onions. Serve with toasted tortilla chips.

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.

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.

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.

EASY TURKEY TACO SOUP

Steps:

• Heat a large heavy-bottomed pot over medium-high heat.
• Once the pot is hot, add in the olive oil and then the ground turkey. Brown the ground turkey, breaking it up as it cooks.
• Once the turkey has browned, add the diced onion, diced bell pepper, and minced garlic. Cook for 3-4 minutes until the onions and peppers start to become tender.
• Add the salt, seasonings, and tomato paste to the pot and stir until well combined.
• Next, add the canned tomatoes, black beans, green chilies, lime juice, chicken broth, and bay leaf. Stir until well combined and then bring the soup to a boil.
• Once boiling, reduce the heat to a simmer. Let the soup simmer for 20-25 minutes covered.
• After the soup has simmered, add in the corn and simmer for another few minutes until the corn is heated through.
• Serve the soup with sour cream, shredded cheddar, and chopped cilantro. Enjoy!

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.

TURKEY TACO SOUP

Steps:

• Brown ground trkey. Put in slow cooker. Add remaining ingredients and heat.

TURKEY TACO SOUP

Steps:

• In a large pot over medium-high heat, brown the meat and soften the bell pepper and onions, about 7 minutes..
• Add the garlic, chili powder, cumin, oregano and cayenne pepper. Stir. Add the beans, tomatoes, and broth. Stir.
• Cover and bring to a boil. Reduce the heat and simmer about 30 minutes.
• Garnish each serving as desired with 1 tablespoon nonfat Greek yogurt, chopped cilantro, etc.

TURKEY TACO SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Transfer turkey to a bowl; set aside.
• In the same skillet, stir in the onion; cook and stir until the onion is nearly translucent, about 5 minutes. Add the carrots and celery. Continue to cook and stir until tender, about 8 more minutes.
• Stir in the corn, garlic, taco seasoning, cumin, chili powder, dried oregano, and about 1/4 cup cilantro along with the cooked turkey. Cook and stir until fragrant, about 2 minutes.
• Mix in the tomatoes, kidney beans, green chile pepper, olives, chicken broth, water, and lime juice. Season with salt and black pepper. Bring to a boil, then reduce heat to low and continue to simmer for 20 minutes. Remove chile halves, and garnish with the remaining cilantro before serving.