Taco Soup

This Southwestern soup is easy, quick, and keeps wonderfully. I make a batch at least once every two weeks. Add corn chips and a green salad, and it makes a filling but simple weeknight meal.

Yield: 6 servings
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Prep Time:
Cook Time:
Simmer: 30 Minutes


  • 1 tablespoon(s) olive oil
  • 1/2 white onion chopped
  • 1 pound(s) lean ground turkey
  • 1 package(s) taco seasoning, such as McCormick or Old El Paso
  • 1 package(s) ranch dressing dry mix, such as Hidden Valley
  • 1 cup(s) low sodium chicken broth
  • 2 cup(s) frozen corn thawed
  • 1 can(s) black beans
  • 1 can(s) pinto beans
  • 1 can(s) diced tomatoes
  • 1 dash(es) salt and pepper
  • 6 dash(es) sharp cheddar cheese


  1. 1. Heat a large saucepan on medium-high heat, add olive oil when pan is thoroughly hot
  2. 2. Add onion, saute until pieces begin to become translucent
  3. 3. Add turkey to pan, break up into small pieces
  4. 4. Season meat with taco seasoning and ranch mix, saute meat until browned
  5. 5. Turn down heat, add chicken broth
  6. 6. Add corn, black beans, pinto beans and diced tomatoes, mix thoroughly
  7. 7. Bring soup to a simmer, season with salt and pepper
  8. 8. Let soup simmer for 30 minutes
  9. 9. Garnish each bowl with one tablespoon cheddar cheese
July 2011

This recipe is a personal recipe added by TimeLord and has not been tested or endorsed by MyRecipes.

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