Taco Soup

Course: Soup

Cuisine: American, Mexican/Tex-Mex

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: Servings

Calories: 292kcal

Author: Nikole Berg

This easy and simple Taco Soup is the perfect lunch or dinner. This version is made with turkey instead of ground beef. Nothing is better than a quick soup the whole family can enjoy.

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Ingredients

1 teaspoon oil mild flavored
1 lb ground turkey ground beef or chicken
1 cup chopped onion
2 garlic cloves chopped
2-4 tablespoon Easy Taco Seasoning or 1 package store bought taco seasoning
3 cups beef broth
2-3 cups tomato juice such as Campbell's, less for chunkier, more for soupier
1 can Rotel diced tomatoes and green chilies, not drained
1 can black beans rinsed and drained
1 can pinto beans rinsed and drained
2 cups package frozen whole kernel corn no need to thaw; or 15 oz can, drained

Toppings

1 cup shredded cheddar cheese
Sliced avocado, sour cream, tortilla strips

Instructions

Add 1 teaspoon oil to a large stockpot or Dutch oven over medium heat. Add turkey, 1 cup chopped onion and 2 teaspoon chopped garlic and cook until meat is no longer pink.
Add 1 pkg taco seasoning and stir until completely combined.
Add 3 cups beef broth, 2-3 cups tomato juice, 1 can undrained Rotel, 1 can drained and rinsed black beans, 1 can drained and rinsed pinto beans, and 2 cups frozen corn to pot, stirring to combine.
Simmer for a minimum of 20 minutes, uncovered. If desired, cover pot and simmer for 40 minutes more.
Serve with toppings, if desired.

Video

Notes

Use ground beef instead of ground turkey if desired. You can also use chicken or vegetable broth instead of beef broth.

I like low sodium taco seasoning mix if I don't use homemade. There is plenty of salt due to so many canned ingredients.

Use about 2 cups of tomato juice and check consistency. Add more as desired. I like a lot of liquid in my soup because I like a lot of toppings!

Simmer soup for up to an hour if desired.

To use a crockpot/slow cooker: brown ground turkey with onions and garlic in a skillet. Add to crockpot along with the rest of the ingredients. Cook on low for 4-6 hours or high for 3-4 hours.

Try these toppings:

Crushed Tortilla Chips or Strips
Sliced Avocado
Sour Cream
Pico de Gallo
Pickled or fresh Jalepeños
Sliced Black Olives
Thinly Sliced Green Cabbage
Sliced Green Onions

Store leftovers covered in the refrigerator for up to 4 days. Freeze for 3 months for longer storage. Thaw overnight in the refrigerator.

Nutrition