This one pot taco soup recipe is the easiest most delicious one you'll find! It's is a twist on the original recipe I learned in college from my friend Amanda! I have kept all of the original ingredients and bulked it up with extra veggies and a few extra seasonings to keep it filling, healthy and delicious!
1 pound ground turkey (beef or chicken is great, too!)
2 cups fresh or frozen bell peppers and onions
1 15oz can whole kernel corn
3 15oz cans of beans (I like black, pinto and kidney beans for this)
1 can diced tomatoes (15oz or 28oz if you love tomatoes like me!)
1 can Rotel (Tomatoes and green chiles)
1 Packet or 3 Tbsp Taco Seasoning
1 Packet or 3 Tbsp Dry Ranch Seasoning
2 fresh zucchini
1 Tbsp Chili powder
Salt and pepper to taste
*I do not drain the canned goods which creates the liquid for the soup, if you like to drain yours you will need to sub in broth for the missing liquid*
Start by getting a large pot heating on the stove at medium heat with a little olive oil.
While its heating, chop the zucchini into bite sized pieces
Once the pot is hot, add in the ground turkey, peppers and onions and cook until browned. Season with salt and pepper.
Drain excess grease if necessary and return the turkey and peppers to the pot.
Add in taco seasoning and stir until combined.
Keep pot on medium heat and dump in all of the canned ingredients (I don't drain them but if you do you'll need to substitute with a few cups of broth) the zucchini, ranch powder and chili powder
Bring pot to a low boil then lower the heat to let it simmer at least 20 minutes.
Eat alone or serve with sour cream, cheese and tortilla chips!
*FOR THE CROCKPOT:
Cook turkey until brown, add taco seasoning, and then add to the crock pot. Dump in all other ingredients and stir until well combined. Cook on low for 2-3 hours!
Yields 10 heaping 1 cup servings at 268 calories and 20g protein.
Print this recipe!