High Protein Turkey Taco Soup
A cozy soup that elevates extra lean ground turkey breast with fire roasted tomatoes and corn, black and pinto beans, fajita veggies, and a cheesy Monterey jack and sour cream blend. And thanks to seasoning packets and a few frozen veggies, this is nearly a zero-prep dump soup.
Servings: 8 Servings
Calories: 375kcal
Ingredients
- ½ Tablespoon Olive Oil
- 16 oz Ground Turkey 99/1
- 2 Tablespoons Tomato Paste
- 2 Tablespoons Taco Seasoning
- 2 Tablespoons Ranch Seasoning
- 4 cups Chicken Bone Broth
- 2 cans (15 oz each) Fire Roasted Diced Tomatoes with Green Chiles
- 1 can (15 oz) Black Beans drained and rinsed
- 1 can (15 oz) Pinto Beans drained and rinsed
- 1 bag (14 oz) Frozen Fire Roasted Bell Peppers and Onions see notes if using fresh veggies*
- 1 ⅓ cups (186g) Frozen Fire Roasted Corn
- 1 cup Sour Cream see notes for high protein alternatives**
- 4 oz Monterey Jack Cheese finely grated
- ½ cup Water
- 1-2 Tablespoons Hot Sauce optional
- Cilantro, Green Onion, Limes, Cotija Cheese, and Tortilla Chips for serving
Instructions
- Heat ½ tablespoon olive oil in a 5.5-quart Dutch oven or large soup pot over medium heat before adding the ground turkey. Cook one side for 2-3 minutes until golden brown before breaking apart with a spatula and fully cooking.
- Add the tomato paste to the cooked turkey, stir together, and cook until dark red, about a minute.
- Add the taco seasoning, ranch seasoning, and a few tablespoons of broth. Stir together and deglaze the pot/scrape any sticky bits off the bottom. Add the remaining broth, beans, diced tomatoes, and frozen peppers and onions. Cover and bring to a boil, about 6-8 minutes. Reduce the heat to medium-low, stir the soup, cover, and simmer for another 10 minutes.
- While the soup simmers, whisk the sour cream, cheese, and water together. Set aside. (Optional: Add 1-2 tablespoons of hot sauce to the cheese mixture.)
- After the soup has simmered for about 10 minutes, reduce the heat to low and add the frozen corn to the soup. Ladle about 1 cup of the soup broth into the sour cream mixture and whisk together to temper before adding the cheese mixture to the soup. Stir everything together, cover, and simmer for another 5-10 minutes until the soup is smooth and creamy before serving.
- Garnish with fresh cilantro and/or green onions, freshly sliced peppers, cotija cheese, lime wedges, and tortilla chips, if desired.
Notes
*To use fresh onions and peppers, start the recipe by briefly sautéing them in a little olive oil before transferring out of the pot to brown the turkey. Then add them back with the beans and everything else.
**You can swap sour cream for equal parts Greek yogurt or blended cottage cheese. I like using a blender for the latter, blending it with the jack cheese, water, and some of the soup broth to temper before adding to the soup. Both Greek yogurt and cottage cheese run a higher risk of curdling, so be careful adding it to the hot soup.
Nutrition
Serving: 2 cups | Calories: 375kcal | Carbohydrates: 33g | Protein: 31g | Fat: 11g | Fiber: 8g