Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (4 ounce) can chopped green chilies, undrained
- 1 (1.25 ounce) packet taco seasoning
- 1 (1 ounce) packet ranch seasoning mix
- 4 cups vegetable broth
- Optional toppings: shredded cheese, sour cream, crushed tortilla chips, fresh cilantro
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add ground turkey and cook until browned, breaking it up with a spoon. Drain any excess fat.
- Stir in the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the diced tomatoes, black beans, kidney beans, corn, and green chilies to the pot.
- Stir in the taco seasoning and ranch seasoning mix.
- Pour in the vegetable broth and bring the soup to a simmer.
- Reduce heat to low, cover, and let it simmer for at least 20 minutes to allow the flavors to meld.
- Ladle into bowls and serve with your favorite toppings.
Notes
- For a spicier soup, add a pinch of cayenne pepper or a chopped jalapeƱo with the onion.
- This soup freezes well. Store in an airtight container for up to 3 months.
- Adjust the amount of broth to achieve your desired consistency.
- Serve with warm cornbread or crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Calorie
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 7g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 55mg