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Turkey Taco Soup

Yields1 ServingPrep Time15 minsCook Time20 minsTotal Time35 mins

Turkey Taco Soup

 1 lb ground turkey, lean
 1 medium sweet onion, small dice
 1 green bell pepper, medium dice
 1 yellow bell pepper, medium dice
 2 stalks celery, medium dice
 3 cloves garlic, minced
 1 15 oz. can kidney beans, drained and rinsed
 1 15 oz. can white beans, drained and rinsed
 1 15 oz. can corn, drained
 1 14 oz. can diced stewed tomatoes
 1 14 oz. can diced tomatoes
 4 cups chicken stock, low sodium
For the spices:
 4 ½ tsp chili powder
 4 ½ tsp ground cumin
 2 tsp ground coriander
 1 tsp paprika
 ¼ tsp cayenne pepper
 1 tsp dried oregano
 2 tsp garlic powder
 ½ tsp ground black pepper
 2 tbsp onion powder
 2 tsp salt
 1 cup Monterey Jack cheese, 2%, grated
 1 cup plain greek yogurt

Dice onion, peppers and celery. Mince garlic.


Add 1 tablespoon canola oil to a large soup pot. Heat over medium high heat.


Add the onions, peppers and celery, cook until softened.


Add minced garlic. Cook 1 minute.


Add ground turkey and cook until brown, no pink showing, 5-7 minutes.


While turkey is cooking, measure all spices and place in a bowl.


Add beans, corn, tomatoes, chicken stock and all spices. Bring to a boil, then reduce to a simmer.


While soup is simmering, grate 1 cup cheese and measure out 1 cup of yogurt.


Top each bowl of soup with two tablespoons cheese and 2 tablespoons yogurt. Enjoy!