|Nutritional Guidelines (per serving)|
Taco soup is an easy, one-bowl version of everyone's favorite dinner: taco night. All of the ingredients simmer together to make a robust, flavorful soup that's especially good with a side of crispy tortilla chips. And with only one dirty pot and a few dirty soup bowls, it's totally carefree. The typical ground beef is replaced with shredded turkey for a lighter meal—or you can replace it with cooked chicken, if that's what you have on hand.
We love to make this soup after Thanksgiving, when we have leftover turkey to use up and we want to do as little cooking as possible. It's a great way to repurpose cooked, shredded breast or dark meat to create a totally different dish. No one will be complaining of leftover fatigue with this recipe.
- 1 tablespoon canola (or grapeseed oil)
- 1 small red onion (diced)
- 1 green bell pepper (diced)
- 1 jalapeño (seeded and minced)
- 3 garlic cloves (minced)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 (14.5 ounce) can diced tomatoes (with juice)
- 1 (15 ounce) can pinto beans (rinsed and drained)
- 1 cup packed shredded (cooked turkey)
- 3 cups turkey or chicken broth
- Salt and pepper
- 1 avocado (diced, or sour cream for serving)
- Optional: Chips (for serving)
Preheat a large, heavy-bottomed pot over medium heat. Add the oil followed by the onion. Sauté for 2 minutes.
Add the bell pepper, jalapeño and garlic. Sauté for 2 more minutes.
Add the chili powder, cumin, and oregano and cook, stirring, for 1 minute.
Add the tomatoes and juice, pinto beans, turkey and broth, and stir. Season with salt and pepper.
Turn up the heat and bring to a simmer.
Turn the heat to low and let simmer, uncovered, for 10 minutes.
Serve topped with diced avocado or a dollop of sour cream and tortilla chips.