Description
This one-pot creamy taco soup is loaded with tender ground turkey and veggies with corn, beans, and flavor-packed spices in a rich, creamy broth. It’s easy to make in 30 minutes!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 36 ounces of lean ground turkey
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 2 (1-ounce) packages taco seasoning
- 1 (1-ounce) package Ranch seasoning
- 1 (15-ounce) can fire-roasted diced tomatoes, undrained
- 1 (10-ounce) can fire-roasted Rotel tomatoes and chilis, undrained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can small white beans, drained
- 1 (15-ounce) can of corn, drained
- 1 (32-ounce) can beef broth
- 1 cup fat-free plain Greek Yogurt, room temperature
- 4 ounces low-fat cream cheese, room temperature, cubed
- Optional garnish: cilantro, shredded cheese, tortilla chips, diced avocado
Instructions
- Heat olive oil in a large 7-quart Dutch oven over medium heat. Add in the diced onion and bell pepper and cook for 5-6 minutes, until softened. Add in the minced garlic and cook for an additional minute.
- Add in the ground turkey and cook, breaking up large pieces, until no pink remains. Add in the salt, pepper, taco seasoning, and ranch seasoning. Stir to combine.
- Add in the tomatoes, Rotel, black beans, white beans, corn, and beef broth. Stir occasionally and bring to a low boil. Allow the soup to boil for 10 minutes and remove from the heat.
- Add the yogurt and cream cheese to a bowl. Remove 1 cup of broth and slowly whisk it into the bowl with the yogurt and cream cheese to temper it. This will help prevent the dairy from curdling when adding it back into the soup.
- Slowly add the yogurt mixture into the soup and stir to combine.
- Serve warm and garnish as desired.
