Description
This Cheesy Taco Soup is a comforting and flavorful one-pot meal featuring ground turkey, a medley of beans, diced tomatoes, corn, and a creamy addition of melted Velveeta cheese. Ready in 25 minutes, it’s perfect for a quick weeknight dinner that satisfies taco cravings in a hearty soup form.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 lb ground turkey
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 (14.5 oz) can reduced-sodium chicken broth
- 1 (15 oz) can chili beans, do not drain
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can petite diced tomatoes, do not drain
- 1 (15 oz) can corn, drained
- 1 cup salsa
- 8 ounces Velveeta cheese, cubed
Instructions
- Brown Turkey: In a large soup pot over medium-high heat, heat the olive oil. Add the ground turkey, kosher salt, garlic powder, chili powder, and cumin. Cook while crumbling the turkey until no longer pink. Drain the excess grease from the pot to keep the soup from becoming too oily.
- Add Ingredients: Pour in the reduced-sodium chicken broth, along with the chili beans (with liquid), black beans (drained and rinsed), petite diced tomatoes (with liquid), corn (drained), and salsa. Stir well to combine all ingredients thoroughly.
- Simmer: Bring the mixture to a boil. Once boiling, reduce the heat to medium-low and cover the pot with a lid. Let the soup simmer for about 15 minutes to allow flavors to meld.
- Add Cheese: Stir in the cubed Velveeta cheese and cover the pot again. Allow it to simmer for an additional 3 to 5 minutes, until the cheese is fully melted and incorporated into the soup, creating a creamy texture.
- Serve: Spoon the cheesy taco soup into bowls and garnish with your favorite toppings such as tortilla chips or strips, sour cream, and shredded cheese for extra flavor and crunch.
Notes
- For a spicier kick, add more chili powder or a diced jalapeño when browning the turkey.
- To make this soup vegetarian, substitute the ground turkey with a plant-based crumbled meat or omit and use vegetable broth instead of chicken broth.
- Velveeta cheese adds a smooth melt; however, you can substitute with shredded cheddar or a Mexican blend cheese if preferred.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
