Skinnytaste Turkey Chili Taco Soup

Whenever a cold evening calls for something warm and comforting, this Skinnytaste Turkey Chili Taco Soup is the first recipe I turn to.

I love how it combines the heartiness of chili with the familiar, zesty flavors of my favorite tacos. It fills my kitchen with an amazing aroma and comes together so quickly, making it a perfect weeknight meal.

I can have a huge, flavorful pot of soup ready in under 30 minutes, and the leftovers are always something to look forward to for lunch the next day. It’s my go-to for a satisfying meal that doesn’t require hours of simmering.

Ingredients

Here is a breakdown of the simple ingredients needed to create this flavorful soup, plus a few tips on why they work so well.

• Olive oil spray – A light spray is all you need to keep the lean turkey from sticking to the pot without adding unnecessary fat.
• 1.3 lbs 99% lean ground turkey – Using very lean turkey keeps the soup light and healthy, and it browns up nicely without creating excess grease.
• 1 medium onion, chopped – This aromatic vegetable builds the first layer of savory flavor in the soup’s base.
• 1 bell pepper, chopped – Any color will do, but green or red adds a nice sweetness and a bit of crunch that holds up well during cooking.
• 10 oz can Rotel tomatoes with green chilies – This is a fantastic shortcut ingredient that adds tomatoes, chilies, and seasoning all in one go for a zesty kick.
• 15 oz canned or frozen corn, drained – The corn provides a wonderful pop of sweetness and texture that contrasts nicely with the savory elements.
• 15 oz no salt added kidney beans, drained – Using no-salt-added beans allows you to control the sodium level, and they add great fiber and a creamy texture.
• 8 oz tomato sauce – This helps create a rich, thick broth that gives the soup more body than a simple chicken stock base.
• 16 oz can fat-free refried beans – This is the secret weapon for a creamy, thick soup; it melts into the broth, giving it an amazing consistency.
• 2 tablespoons + 1 1/2 teaspoons taco seasoning – A good quality taco seasoning is key for that classic taco flavor. You can use a low-sodium store-bought packet or make your own blend.
• 2 1/2 cups less-sodium chicken broth – Opting for a low-sodium broth ensures the final dish isn’t overly salty, especially with all the other seasoned ingredients.

Note: This recipe will yield approximately 9 servings based on the quantity of ingredients listed.

Variations

While this soup is delicious as is, you can easily tweak it to match your taste or what you have in your pantry.

• Protein Swap: If you’re not a fan of turkey, feel free to substitute it with lean ground beef, ground chicken, or even a plant-based crumble for a vegetarian version.
• Bean Variety: Black beans or pinto beans work just as well as kidney beans. You can even use a combination of all three for more texture and flavor.
• Spice It Up: For those who like more heat, add a chopped jalapeño along with the onion and bell pepper, or use a can of hot Rotel tomatoes instead of the original.
• Add More Greens: Stir in a handful of fresh spinach or chopped kale during the last few minutes of simmering for an extra boost of nutrients.

Cooking Time

• Prep Time: 5 minutes
• Cooking Time: 15 minutes
• Total Time: 20 minutes

Equipment You Need

• Large Pot or Dutch Oven: This is essential for browning the meat and simmering all the ingredients together without crowding.
• Wooden Spoon: Perfect for breaking up the ground turkey as it cooks and stirring the soup without scratching your pot.
• Can Opener: You’ll need this for the various canned goods like beans, corn, and tomatoes that make this recipe so quick.
• Ladle: A must-have for serving the hot soup from the pot into individual bowls without making a mess.

How to Make Skinnytaste Turkey Chili Taco Soup?

This recipe is the definition of a one-pot wonder, which is one of the many reasons it’s a staple in my meal rotation. 

Brown the Turkey and Veggies

Start by spraying your large pot or Dutch oven with cooking spray and placing it over medium heat. Add the ground turkey and cook, using a wooden spoon to break it into smaller crumbles. Once the turkey is cooked through, add the chopped onion and bell pepper to the pot. Continue to cook for another 2-3 minutes, stirring occasionally, until the vegetables begin to soften.

Combine the Ingredients

Next, add all the remaining ingredients to the pot: the Rotel tomatoes, corn, kidney beans, tomato sauce, refried beans, taco seasoning, and chicken broth. Stir everything together until the refried beans and seasonings are well incorporated into the liquid, creating a uniform and thick broth.

Simmer the Soup

Bring the mixture to a boil over medium-high heat. Once it starts bubbling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 10 to 15 minutes. This brief simmering time is all you need for the flavors to meld together and for the soup to thicken up perfectly.

Serve and Garnish

After simmering, your taco soup is ready to serve. Ladle the hot soup into bowls and let everyone customize their serving with their favorite toppings. This is a great dish for setting up a small toppings bar with different options so each person can make it their own. Enjoy it while it’s hot and flavorful.

Additional Tips for Making this Recipe Better

Over the many times I’ve made this soup, I’ve picked up a few little things that help make it even better.

• I always make sure to drain and rinse my canned beans. This helps to wash away the starchy liquid they are packed in and significantly reduces the overall sodium content.
• When I add the taco seasoning, I mix it with a little bit of the broth in a small bowl first to create a slurry. This helps it dissolve evenly into the soup without clumping.
• I find that letting the soup rest for about five minutes off the heat before serving really allows the flavors to settle and deepen just a little bit more.
• If I have the time, I’ll use a mix of different colored bell peppers. It doesn’t change the flavor much, but it adds a nice visual pop of color to the finished soup.

How to Serve Skinnytaste Turkey Chili Taco Soup?

Serving this soup is all about the toppings. I love to set up a mini toppings bar on the counter with small bowls of shredded cheddar cheese, a dollop of light sour cream or plain Greek yogurt, sliced jalapeños, chopped fresh cilantro, and diced avocado. A squeeze of fresh lime juice right before eating brightens up all the flavors. For a bit of crunch, serve it with a side of baked tortilla chips for dipping.

Nutritional Information

Here’s a general overview of the nutrition facts per serving for this healthy soup.

• Calories: Approximately 225 kcal
• Protein: 22g
• Carbohydrates: 31.5g
• Fat: 2g

Make Ahead and Storage

This soup is fantastic for meal prep, as the flavors only get better with time. Here’s how to store it properly.

Storing in the Fridge

Allow the soup to cool completely, then transfer it to an airtight container. It will stay fresh in the refrigerator for up to 4 days, making it perfect for quick lunches or dinners throughout the week.

Freezing Guidelines

This soup freezes beautifully. Once cooled, pour it into freezer-safe containers or individual portion-sized bags, leaving a little room for expansion. It can be stored in the freezer for up to 3 months.

Reheating Instructions

To reheat, you can warm the soup in a pot on the stovetop over medium heat or in the microwave. The soup may thicken in the fridge, so you might need to add a splash of chicken broth or water to thin it back to your desired consistency.

Why You’ll Love This Recipe?

This Turkey Chili Taco Soup is sure to become a favorite in your home for so many good reasons.

• It’s incredibly fast. You can have a complete, satisfying meal on the table in just 20 minutes, which is perfect for busy weeknights when you’re short on time.
• The recipe is packed with flavor. Thanks to the combination of taco seasoning, Rotel tomatoes, and refried beans, it tastes like it has been simmering for hours.
• It makes amazing leftovers. The soup stores and reheats wonderfully, and the flavors continue to develop, so your lunch the next day might be even better.
• It is highly customizable. You can easily adjust the spice level, swap the protein, or add different vegetables and toppings to make it exactly how you like it.