Skinnytaste Turkey Chili Taco Soup
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!
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Servings: 18 people
Calories: 220kcal
Equipment
Ingredients
- 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.
Instructions
- 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.
Notes
-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.