Start a fiesta in just 15 minutes with Love and Zest’s hearty taco soup! This unique take on a Mexican-inspired classic bursts with flavors and textures. Made with colorful veggies and lean turkey, a bowl of this soup is sure to warm the soul. (Got leftovers? Thin it out by adding more broth or water when reheating.)
Turkey Taco Soup
- One teaspoon olive oil
- One medium onion, diced
- Three cloves garlic, minced
- 1/2 medium bell pepper, diced
- 1 pound lean (85/15) ground turkey
- 1 (1-ounce) packet taco seasoning
- 1 (28-ounce) can petite diced tomatoes
- 1 (15-ounce) can reduced-sodium black beans (certified gluten-free if necessary)
- 1 (15-ounce) can corn kernels (certified gluten-free if necessary)
- 1 (4.5 ounce) can green chilies
- Sour cream
- Green onions
- Tortilla chips
In large pot, heat oil over medium-high heat, then add onions and garlic, and cook until softened.
Stir in bell pepper, and continue to cook until softened.
Add ground turkey, and cook until browned.
Stir in taco seasoning, and add tomatoes, beans, corn and chilies. Bring to a boil. Reduce heat to low, and simmer until ready to eat.
Ladle soup into bowls, and top with sour cream, green onions and tortilla chips if desired.
Serves: 6 | Serving Size: about 2 cups
Per serving: Calories: 297; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 57mg; Sodium: 584mg; Carbohydrate: 34g; Dietary Fiber: 6g; Sugar: 10g; Protein: 20g
Nutrition Bonus: Potassium: 703mg; Iron: 23%; Vitamin A: 27%; Vitamin C: 40%; Calcium: 13%
Kristina LaRue, RD, CSSD, LDN is a sports dietitian in Orlando, FL and co-author of the Flat Belly Cookbook for Dummies. She writes the food and nutrition blog, Love & Zest, where she shares recipes, life, and nutrition. Connect with her outside of the blog on Pinterest, Twitter and Instagram.
Photo courtesy of Kristina LaRue. Original recipe published on Love & Zest.
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