I know I haven’t been posting much lately because the culinary nutrition program is keeping me plenty busy, but that’s not to say I haven’t been cooking. In fact, I’ve been cooking a lot since it’s part of our assignment each week but new recipes for the blog have been put on the back burner for now. So today I’m bringing back this taco soup I first posted back in 2012 with updated pictures and a few tweaks to the ingredients used. After all, it is soup season, and this is a recipe my whole family loves.
This delicious soup taste like a classic taco but without the shell. It’s got a bit of a kick so if spice isn’t your thing or you have little ones who will be eating on it cut back on the chili powder and/or just use diced tomatoes without the green chilies added in. This simple throw together soup cooks for 1 to 2 hours on the stove top or in the crock pot for 6 to 8 hours.
This taco soup is comforting, hearty and healthy and the perfect thing to warm up with after a chilly day. Garnish with your favorite taco toppings such as cheese, corn chips, avocado, sour cream or Greek Yogurt.
- 1Ib. ground turkey
- 1 medium onion, chopped
- 2 cups frozen corn kernels
- 1 14oz. can tomatoes with green chilies
- 1 15 oz. can pinto beans, rinsed and drained
- 1 14oz. can tomato sauce
- 2 cups chicken or vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- In a large skillet saute the chopped onion in a teaspoon of olive oil. Add the ground turkey and cook until the meat is cooked through.
- In a large pot add the cooked turkey with the remaining ingredients.
- Simmer for 1½ to 2 hours on the stove top or in the crock pot on low for 4-6 hours.
- Serve with toppings if choice: tortilla chips, shredded cheese, avocado, and/or sour cream