Taco Soup

One of our physicians, Dr. Jacob West, favorite dishes growing up is taco soup that his mom would make. The simple dish calls for ground turkey and beans. Garnished with cilantro, cheese, tortilla chips and onions, taco soup provides a mix of proteins and antioxidants that support the heart and digestive system.

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Taco Soup

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Recipe by Stephen Byrne
Servings

10

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

370

kcal (1 c)

    Ingredients

    • 1 tsp Olive oil

    • 1 lb Ground turkey

    • 1 c Onion chopped (1 medium onion)

    • ½ tbsp Garlic minced (about 4 cloves)

    • 1 14 oz Can diced tomatoes

    • 1 Jalapeno, seeded and finely chopped (optional)

       

    • 1 Bell pepper

    • 1 quart Chicken broth low or no salt

    • 1 tsp Cayenne pepper

    • ½ tsp Black pepper

    • 1 tsp Cumin

    • 1 14 oz Can black beans drained & rinsed

    • 1 14 oz Can pinto beans drained & rinsed

    • 1 14 oz Can corn drained & rinsed

    • Toppings: Avocado, Sour cream, Tortilla chips, Shredded Mexican cheese, Cilantro, and Lime

    Directions

    • Heat a large pot over medium-high heat drizzle lightly with oil.

    • Add ground turkey in along with chopped onion, crumbling and stirring occasionally until browned. Add jalapeno (optional) and garlic and sauté 1 minute longer.

    • Drain excess fat from turkey mixture.

    • Stir in tomatoes, bell pepper, chicken broth, cumin, cayenne pepper, plus salt and black pepper to taste. Cover pot with lid and simmer 30 minutes, stirring occasionally.

    • Add in corn, black beans and pinto beans and cook until heated through. Add 1/2 cup water to thin soup if desired. Stir in cilantro and lime if desired.

    • Serve warm finished with desired toppings.

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