Description
This Cheesy Taco Soup is a flavorful and comforting dish perfect for a quick weeknight meal. Featuring ground turkey simmered with seasoned spices, beans, corn, tomatoes, and chicken broth, then enriched with creamy Velveeta cheese, this soup offers a delicious twist on traditional taco flavors served in a warm and hearty bowl.
Ingredients
Scale
Main Ingredients
- 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
Instructions
- Brown Turkey: In a large soup pot over medium-high heat, heat the olive oil. Add ground turkey along with kosher salt, garlic powder, chili powder, and cumin. Cook while crumbling the meat until the turkey is thoroughly cooked and no longer pink. Drain any excess grease from the pot to keep the soup light.
- Add Ingredients: Pour in the reduced-sodium chicken broth, chili beans (including the liquid), rinsed black beans, petite diced tomatoes (with their juice), drained corn, and salsa. Stir all ingredients together to combine evenly.
- Simmer: Bring the soup mixture to a boil. Once boiling, reduce the heat to medium-low and cover with a lid. Let the soup gently simmer for 15 minutes allowing flavors to meld together.
- Add Cheese: Stir in the cubed Velveeta cheese and cover again. Let the soup simmer for an additional 3-5 minutes until the cheese melts completely. Mix well to ensure a creamy consistency throughout the soup.
- Serve: Ladle the cheesy taco soup into bowls and serve with your favorite toppings such as tortilla chips, sour cream, and shredded cheese for added flavor and texture.
Notes
- Use ground turkey for a leaner protein option; ground beef can be substituted if preferred.
- Be sure to drain and rinse the black beans to reduce sodium content and prevent cloudiness in the soup.
- Velveeta cheese adds creamy texture; for a healthier twist, substitute with shredded cheddar cheese, though melting time may vary.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Add extra heat with chopped jalapeños or hot sauce if desired.
