Description
This Cheesy Taco Soup recipe is a flavorful and comforting one-pot meal featuring ground turkey, beans, tomatoes, and corn, all simmered together with classic taco spices and finished with creamy melted Velveeta cheese. Perfect for a quick and hearty dinner that satisfies taco cravings in a warm, soup form.
Ingredients
Scale
Meat and Seasoning
- 1 tablespoon olive oil
- 1 lb ground turkey
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
Soup Base
- 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
Cheese
- 8 ounces Velveeta cheese, cubed
Instructions
- Brown Turkey: In a large soup pot over medium-high heat, heat olive oil. Add ground turkey, kosher salt, garlic powder, chili powder, and cumin. Cook and crumble the turkey until it is no longer pink. Drain excess grease from the pot to ensure a clean flavor.
- Add Ingredients: Pour in the reduced-sodium chicken broth, chili beans (with liquid), drained and rinsed black beans, diced tomatoes (with liquid), drained corn, and salsa. Stir thoroughly to combine all ingredients well in the pot.
- Simmer: Bring the soup mixture to a boil. Once boiling, reduce the heat to medium-low, cover the pot with a lid, and let the soup simmer gently for 15 minutes to meld the flavors.
- Add Cheese: Stir in the cubed Velveeta cheese, cover the pot again, and allow it to simmer for another 3-5 minutes until the cheese has melted smoothly throughout the soup. Stir again to ensure the cheese is fully incorporated.
- Serve: Serve hot with your favorite taco soup toppings such as tortilla chips or strips, sour cream, and shredded cheese for added texture and flavor.
Notes
- For a spicier kick, consider adding some diced jalapeños or a pinch of cayenne pepper.
- Ground beef can be substituted for ground turkey if preferred.
- Low-fat Velveeta or a mix of shredded cheddar can be used as an alternative to traditional Velveeta cheese.
- Leftovers store well in the refrigerator for up to 3 days or can be frozen for up to 2 months.
- Make sure to rinse the black beans thoroughly to reduce excess sodium.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
