Last Updated on November 5, 2023
This Skinnytaste Turkey Chili Taco Soup is an easy and delicious meal that the whole family will love. This Skinnytaste Turkey Chili Taco Soup is a light meal that won’t weigh you down.
It’s packed with lots of flavor, protein, and veggies – making it the perfect option for a busy weeknight dinner.
In this article, we’ll guide you through the steps to make this delicious soup. We’ll also discuss what to serve with it, how to store it, and more. So let’s get started!
Table of Contents
What is Skinnytaste Turkey Chili Taco Soup?
Skinnytaste Turkey Chili Taco Soup is a light and flavorful dish that’s sure to become a family favorite. This delicious soup was inspired by the Skinnytaste cookbook, which features healthy recipes that are low in calories and fat but still have all of the flavors you crave.
The turkey chili taco soup is made with lean ground turkey, Rotel tomatoes with green chilies, corn, kidney beans, onion, bell pepper, tomato sauce, and refried beans. All of these ingredients are combined to create a flavorful soup that can be served as an entree or side dish.
What does it taste like?
This Skinnytaste Turkey Chili Taco Soup is a delicious blend of flavors. The lean ground turkey provides a protein-packed base for the soup, while the Rotel tomatoes with green chilies give it just the right amount of heat and spice.
The corn, kidney beans, onion, and bell pepper add texture, flavor, and nutrition to the dish. Finally, the tomato sauce and refried beans add a creamy texture and subtle acidity that round out all of the flavors.
Overall, this Skinnytaste Turkey Chili Taco Soup is a light and flavorful dish that’s sure to satisfy your taste buds. It has just the right amount of heat without being too spicy, making it the perfect option for families with varying spice preferences.
How did I first get introduced to the Skinnytaste Turkey Chili Taco Soup?
I first heard about the Skinnytaste Turkey Chili Taco Soup when a friend recommended me the book by Gina Homolka, called Skinnytaste. I was looking for some healthy and nutritious recipes to try out at home and this seemed like a great option.
The cookbook is full of delicious dishes that are light on calories but still have all of the flavor and nutrition you need. I decided to try out the Skinnytaste Turkey Chili Taco Soup and was pleasantly surprised at how flavorful it turned out.
The lean ground turkey gave it a hearty base, while the Rotel tomatoes with green chilies added just the right amount of heat. The bell pepper, onion, corn, and kidney beans provided texture and flavor, and the tomato sauce and refried beans added a creamy texture and acidity that rounded out all of the flavors.
The Skinnytaste Turkey Chili Taco Soup is now a family favorite in my house. It’s nourishing, flavorful, and easy to make – perfect for busy weeknights! Plus, it freezes well so I can always have it on hand for quick dinners.
I’m so glad I found this in the Skinnytaste cookbook! It’s definitely worth checking out if you’re looking for delicious and nutritious meals.
How to make Skinnytaste Turkey Chili Taco Soup?
Making the Skinnytaste Turkey Chili Taco Soup is simple and only requires a few ingredients. Here’s the steps you’ll need:
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- Ground turkey: This lean, protein-packed meat will be the star of this dish.
- Chicken broth: Adding a bit of liquid to our soup helps keep it from drying out. We also get an extra flavor boost from the chicken broth in addition to adding moisture.
- Rotel tomatoes with green chilies: This tasty canned tomato product adds just the right amount of spice without being too overpowering.
- Corn: Sweet, crunchy corn kernels add texture and flavor to the soup.
- Kidney beans: Kidney beans offer an extra dose of protein to this dish while also adding plenty of nutrition.
- Onion and bell pepper: A classic combination that adds a nice earthy flavor and sweetness when cooked.
- Tomato sauce: This helps to thicken the soup and adds a subtle acidity.
- Refried beans: A great way to add thickness, creaminess, and flavor without adding fat or calories.
- Taco seasoning: Our little secret ingredient! This adds a nice Mexican flair with just the right amount of spiciness.
Heat a large pot over medium-high heat and spray with cooking spray.
Add the ground turkey to the pot and cook until lightly browned about 4 minutes.
Add the onion, bell pepper, and taco seasoning to the pot and cook for an additional 4 minutes.
Stir in the chicken broth, Rotel tomatoes with green chilies, corn, kidney beans, tomato sauce, and refried beans.
Bring the mixture to a boil then reduce heat to low and simmer for 20 minutes.
Serve with your favorite garnishes such as sour cream or cheese.
-If you don’t have any taco seasoning, you can easily make your own by combining a few teaspoons of chili powder, cumin, garlic powder, oregano, and salt.
-If you prefer a spicier soup add more Rotel tomatoes with green chilies or some jalapeno peppers to the pot.
-To make this dish gluten-free use gluten-free refried beans.
-This soup freezes well, so it’s great for meal prepping and having on hand for quick dinners.
-If you don’t have any Rotel tomatoes with green chilies on hand, regular diced tomatoes will work just as well.
Skinnytaste Turkey Chili Taco Soup
- Cutting Board
- 32 oz of fat-free refried beans crafted with care to provide a creamy and flavorful base for the dish.
- 16 oz of premium tomato sauce made from vine-ripened tomatoes and meticulously simmered to a rich and velvety consistency.
- Two 15 oz cans of no salt added kidney beans carefully drained to maintain their natural flavors and textures.
- 5 cups of premium less-sodium chicken broth simmered to perfection to enhance the overall flavor profile of the dish.
- Two 10 oz cans of zesty Rotel tomatoes featuring a delightful blend of vine-ripened tomatoes and spicy green chilies for a tantalizing kick.
- Two 15 oz cans of meticulously selected corn either canned or frozen, drained to provide a sweet and juicy addition to the dish.
- 2.6 pounds of lean ground turkey carefully selected for its 99% fat-free content, ensuring a healthy and lean protein source.
- Cooking spray such as high-quality extra virgin olive oil spray, used to prevent sticking and ensure a delightful cooking experience.
- 2 medium onions freshly chopped, sourced from local farmers for their aromatic and sweet undertones.
- 2 bell peppers carefully chopped, adding a vibrant and colorful element to the dish.
- 2 packets of low-sodium taco seasoning carefully blended to create a balanced and savory mix of spices, or use homemade seasoning for a personalized touch.
- Heat a large pot over medium-high heat and spray with cooking spray.
- Add the ground turkey to the pot and cook until lightly browned about 4 minutes.
- Add the onion, bell pepper, and taco seasoning to the pot and cook for an additional 4 minutes.
- Stir in the chicken broth, Rotel tomatoes with green chilies, corn, kidney beans, tomato sauce, and refried beans.
- Bring the mixture to a boil then reduce heat to low and simmer for 20 minutes.
- Serve with your favorite garnishes such as sour cream or cheese.
Calories: 225 kcal
Carbohydrates: 31.7 g
Protein: 24.5 g
Fat: 3.2 g
Saturated Fat: 0.6 g
Cholesterol: 50 mg
Sodium: 630 mg
Fiber: 8.3 g
Sugar: 5.9 g
What to serve with Skinnytaste Turkey Chili Taco Soup?
This Skinnytaste Turkey Chili Taco Soup pairs well with a variety of sides. Try serving it with some cornbread, crusty bread, or even over a bed of brown rice for a complete meal. You could also top it with shredded cheese or sour cream for an extra layer of flavor and texture.
If you’re looking to make this a complete meal, try adding some sliced avocado, diced tomatoes, and shredded lettuce. This will make the soup more filling and provide additional nutrition.
This Skinnytaste Turkey Chili Taco Soup is also great for entertaining because it can easily be doubled or tripled to feed a crowd. Serve it with some crunchy tortilla chips and you have yourself a delicious party dish that’s sure to please.
How to store leftover Skinnytaste Turkey Chili Taco Soup?
If you have any leftover Skinnytaste Turkey Chili Taco Soup, it will keep in the refrigerator for up to five days. Simply store it in an airtight container and reheat when ready to enjoy.
This soup can also be frozen for several months. To freeze, let the soup cool completely before transferring to a freezer-safe container or bag and label it with the date. When ready to enjoy, thaw overnight in the refrigerator and reheat on the stovetop or microwave.
Can pregnant women eat this?
Yes, pregnant women can enjoy the Skinnytaste Turkey Chili Taco Soup. This dish is loaded with protein and other essential vitamins and minerals that are important during pregnancy.
It is always wise to check with your doctor before consuming any food while pregnant, especially if you have a history of food allergies or sensitivities. Be sure to read all labels carefully for any potential allergens before eating.
What can I use instead of ground turkey?
You can use any type of ground meat such as beef, pork, or chicken. Just make sure to cook the meat thoroughly before adding it to the soup.
Can I make this dish vegetarian/vegan?
Yes, you can easily make this dish vegetarian/vegan by omitting the ground turkey and replacing it with a plant-based protein such as tofu, tempeh, or seitan.
Can I add more vegetables to this dish?
Yes, you can certainly add additional vegetables such as carrots, zucchini, or squash. Just make sure to cut them into small pieces so they cook evenly in the soup.
The Skinnytaste Turkey Chili Taco Soup is a delicious and healthy meal that can be enjoyed by everyone in the family. It’s easy to make, full of flavor and nutrition, and perfect for busy weeknights. Give it a try tonight!
Thank you for taking the time to read this article. If you have any questions or comments about the Skinnytaste Turkey Chili Taco Soup, please feel free to share this article with your friends and family.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.