Description

This Cheesy Taco Soup is a quick and easy meal that’s perfect for busy weeknights. It’s loaded with ground turkey, beans, corn, and a creamy cheese sauce, making it a hearty and flavorful dish.

Ingredients

Units Scale

1 tablespoon olive oil
1 lb ground turkey
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
1 (14.5 oz) can reduced-sodium chicken broth
1 (15 oz) can chili beans, do not drain
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can petite diced tomatoes, do not drain
1 (15 oz) can corn, drained
1 cup salsa
8 ounces Velveeta cheese, cubed

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Instructions

Brown Turkey: In a large soup pot (with a lid) over medium-high heat, add olive oil, ground turkey, salt, garlic powder, chili powder, and cumin. Cook and crumble until ground turkey is no longer pink. Drain grease from the pot.
Add Ingredients: Add the chicken broth, chili beans, black beans, tomatoes, corn, and salsa into the soup pot. Stir to combine.
Simmer: Bring to a boil. Once boiling, reduce heat to medium-low, and cover with the lid. Let simmer for 15 minutes.
Add Cheese: Stir in the cubed Velveeta cheese and cover with the lid. Let simmer for 3-5 minutes or until the Velveeta is melted. Stir together to combine.
Serve: Serve with your favorite taco soup toppings. Tortilla chips or strips, sour cream, and shredded cheese are great options.

Notes

Chicken Broth: The recipe has been tested with reduced-sodium chicken broth. If you use full-salt chicken broth, reduce the salt slightly (1/2 teaspoon).
Velveeta Cheese: Velveeta cheese is recommended for its smooth melting texture. If you use shredded cheese, it may work, but it won’t melt as smoothly.
Chili Beans: These are pinto beans in a chili sauce. You can get them in ‘mild’, ‘medium’, or ‘hot’ heat.
Corn: Get creative and use any variety of canned corn.
Make It Spicy! Use hot or medium salsa. Use a can of Rotel instead of diced tomatoes. Add a can of diced green chilies or chopped jalapeños in with the other canned ingredients. Top the soup with shredded pepper jack cheese and/or sliced fresh jalapeños.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 Serving
Calories: 450kcal
Sugar: 10g
Sodium: 800mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 1g
Carbohydrates: 50g
Fiber: 8g
Protein: 30g
Cholesterol: 60mg