One-Pot Ground Turkey Black Bean Taco Soup recipe
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Ingredients
- 1 ½ tablespoons olive oil 1 ½ pounds ground turkey 1 red onion, chopped 4 cloves garlic, minced 2 teaspoons salt-free garlic and herb seasoning blend (such as Mrs. Dash®) 1 teaspoon Cajun seasoning 1 teaspoon garlic powder ½ teaspoon black pepper ⅛ teaspoon cayenne pepper, or to taste ⅛ teaspoon smoked paprika, or to taste 1 dash curry powder 1 dash ground cumin 1 (32 fluid ounce) container chicken stock 1 (16 ounce) jar chunky salsa 1 (15 ounce) can chili beans in sauce 1 (15 ounce) can black beans, rinsed and drained 1 (15 ounce) can white hominy, drained 1 (2.25 ounce) can sliced black olives, drained 2 tablespoons hot sauce (such as Taco Bell®) 1 (11 ounce) can condensed Cheddar cheese soup 1 (1 pound) package shredded Mexican cheese blend
Nutrition Info
- 376 caloriescarbohydrate: 22.2 gcholesterol: 84.9 mgfat: 21.7 gfiber: 5.7 gprotein: 26.2 gsaturatedFat: 11.4 gservingSize: -sodium: 1442.8 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions One-Pot Ground Turkey Black Bean Taco Soup
Directions
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Heat olive oil in a large stockpot over medium-high heat. Add turkey, onion, garlic, salt-free seasoning, Cajun seasoning, garlic powder, black pepper, cayenne pepper, paprika, curry powder, and cumin. Cook and stir until turkey is no longer pink, 5 to 7 minutes.
Reduce heat to medium-low and add chicken stock, salsa, chili beans, black beans, hominy, olives, and hot sauce. Stir and bring soup to a boil. Reduce heat and simmer until flavors have combined, 15 to 20 minutes.
Whisk condensed Cheddar cheese soup into the stockpot. Remove from heat when soup is melted and smooth, about 5 minutes. Top each bowl with 1/4 cup shredded Mexican cheese blend.