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Easy Turkey Taco Soup

Easy Turkey Taco Soup

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L2ENTTC

Easy soup to make using ingredients that I always have on hand. My husband loves this stuff. He likes to put a big spoonful of leftover mashed potatoes in the bowl and cover it with the soup. I like it served with corn chips and grated cheese. For a spicier soup, add a few diced jalapenos.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 390 kcal
  • 20%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 43.8g
  • 14%
  • Protein:
  • 31.9 g
  • 64%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 2588 mg
  • 104%

Based on a 2,000 calorie diet

Directions

  1. Heat a large pot over medium-high heat and stir in the ground turkey and onion. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Add the mixed vegetables, tomatoes with green chiles, ranch beans, chicken broth, taco seasoning, and ranch dressing mix. Bring to a boil, then reduce heat and simmer on low for 20 minutes.
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Reviews

ken
25
1/23/2012

Very easy and tasty. We made it with some fresh veggies instead of frozen so the prep time was lengthened. Original recipe said 4 servings. They must be HUGE! I filled a large saucepan and didn't even use 2 10-ounce cans of tomatoes.

LVPhyl
21
4/14/2012

Delicious! I used the frozen veges I had on hand, and I added a can of red kidney beans and about 32 oz of broth. It makes a big pot of soup!

Pammy
10
10/12/2012

Best soup ever! I'm not really a "soup person", but this hearty soup is delish. Instead of the frozen mixed veggies, I added frozen corn and frozen chopped spinach. I also added a bit of cilantro. The soup was too thick, so I added water, but I suppose I could have added more chicken broth instead. It was very flavorful. We topped it with a dollop of sour cream and cheddar cheese, served with fresh corn bread.