High Protein Taco Soup

High-protein taco soup made with ground turkey, beans, tomatoes, corn, and broth. This hearty stovetop meal simmers in 20 minutes.

Prep: 10 min · Cook: 30 min · Yield: 6 · Method: Stovetop

Ingredients

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 small yellow onion
• 2 cloves garlic
• 2 tbsp taco seasoning
• 1 can (15 oz) black beans
• 1 can (15 oz) pinto beans
• 1 can (15 oz) diced tomatoes
• 1 cup corn kernels
• 4 cups low-sodium chicken broth
• 0.75 cup plain greek yogurt
• 0.75 cup shredded cheddar cheese

Cooking instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for 3 minutes until softened. Add the garlic and cook for 30 seconds. (about 4 min) — Medium-high
2. Add the ground turkey and taco seasoning. Cook, breaking the turkey into crumbles, until no longer pink and the thickest pieces reach 165°F (74°C), about 6 to 8 minutes. (about 8 min) — Medium-high
3. Add the beans, tomatoes, corn, and broth. Bring the soup to a boil, then reduce the heat and simmer uncovered for 20 minutes, stirring occasionally. (about 20 min) — Simmer
4. Mash about 1 cup of the beans against the side of the pot with a spoon, then stir them into the soup to thicken it. Simmer for 2 minutes more. (about 2 min) — Low
5. Ladle the soup into bowls and top with Greek yogurt, shredded cheddar, or both. (about 1 min)