High-Fiber Turkey Taco Soup

A hearty, fiber-rich taco soup made with lean ground turkey, black beans, pinto beans, tomatoes, and corn in a warmly seasoned broth. It comes together on the stovetop in about 40 minutes and is easy to finish with fresh lime or your favorite taco toppings.

Prep: 15 min · Cook: 25 min · Yield: 6 · Method: Stovetop

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 medium yellow onion
• 3 cloves garlic
• 2 tablespoons taco seasoning
• 1 15-ounce can diced tomatoes
• 1 15-ounce can black beans
• 1 15-ounce can pinto beans
• 1 cup corn kernels
• 3 cups low-sodium chicken broth
• 1 medium lime
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Drain and rinse the black beans and pinto beans. Chop the onion and mince the garlic. (about 5 min)
2. Heat the olive oil in a large pot over medium-high heat. Add the ground turkey, onion, salt, and pepper. Cook, breaking the turkey into small pieces, until no pink remains and the turkey reaches 165°F (74°C) in the thickest pieces. (about 8 min) — 165°F (74°C)
3. Stir in the garlic and taco seasoning. Cook until fragrant, about 30 seconds. (about 1 min) — Medium-high
4. Add the tomatoes, black beans, pinto beans, corn, and broth. Stir well and bring to a boil. (about 5 min) — High
5. Reduce the heat to medium-low and simmer uncovered for 20 minutes, stirring occasionally. Taste and adjust the seasoning if needed. (about 20 min) — Medium-low
6. Squeeze in the lime juice, ladle the soup into bowls, and serve hot. (about 1 min)