Description
This comforting creamy taco soup with ground turkey offers a warm, savory embrace on chilly evenings. Featuring lean turkey, black beans, sweet corn, and aromatic spices simmered in a velvety, dairy-infused broth, this one-pot wonder is both nourishing and indulgent. It is a perfect, effortless meal for busy weeknights, bridging the gap between spicy chili and a rich, creamy chowder that satisfies the soul.
Ingredients
1 lb ground turkey (93% lean)
1 tbsp extra virgin olive oil
1 medium yellow onion, finely diced
2 cloves garlic, minced
1 packet taco seasoning
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn kernels, drained
1 (10 oz) can diced tomatoes with green chilies
4 cups low-sodium chicken broth
1/2 cup heavy cream
1/2 cup sour cream
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground turkey and cook until browned, breaking it up with a spoon.
Stir in the diced onion and garlic, cooking until softened.
Add the taco seasoning and stir to coat the turkey mixture thoroughly.
Pour in the chicken broth, black beans, corn, and diced tomatoes with green chilies.
Bring the soup to a gentle simmer and let cook for 15-20 minutes.
Reduce heat to low and stir in the heavy cream and sour cream until smooth.
Simmer for an additional 5 minutes, ensuring the soup is heated through but not boiling.
Serve warm with your favorite taco toppings.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat. For extra texture, top with fresh cilantro, shredded cheddar cheese, or crushed tortilla chips.