Try this Turkey Taco Soup recipe, or contribute your own.
- ground black pepper to taste
- 4 cups water
- avocado oil
- 1 tbsp maple syrup or raw honey
- 1 tsp salt*
- 2 lbs ground turkey lean
- 3 x 15 oz cans tomato sauce low sodium
- 2 x 15 oz cans red kidney or romano beans drained & rinsed
- 3 cups corn frozen or canned (drained)
- 2 tbsp organic taco seasoning
- 2 tbsp organic onion powder
- 1 small bunch cilantro finely chopped
- greek yogurt & organic tortilla chips for serving
- Carbohydrate 0.00810125 g
- Cholesterol 73.708760125 mg
- Fat 4.9935929455 g
- Fiber 0.0033125 g
- Protein 24.68813348725 g
- Saturated Fat 1.27970437875 g
- Serving Size 1 1 -10 serving (234g)
- Sodium 374.809164754007 mg
- Sugar 0.00478875 g
- Trans Fat 0.60998853475 g
- Calories 150 calories
Step-by-step
- Stovetop Method: Preheat large dutch oven or heavy bottom pot on medium - high heat, swirl a bit of oil to coat, and add turkey.
- Cook for 5 - 7 minutes, stirring occasionally and breaking into pieces.
- Add taco seasoning and cook for 1 more minute, stirring frequently.
- Add tomato sauce, beans, corn, onion powder, maple syrup, salt, pepper, water; and stir.
- Cover, bring to a boil, reduce heat to low and simmer for 30-60 minutes (longer - deeper flavours but overall soup is ready fast).
- Add cilantro and stir; serve hot with tortilla chips and Greek yogurt (if desired).
- Slow Cooker Method: Preheat large non-stick skillet on medium - high heat, swirl a bit of oil to coat, and add turkey.
- Cook for 5 - 7 minutes, stirring occasionally and breaking into pieces.
- Add taco seasoning and cook for 1 more minute, stirring frequently.
- Transfer to a large slow cooker along with tomato sauce, beans, corn, onion powder, maple syrup, salt, pepper, water; and stir.
- Cover and cook on Low for 7 - 8 hours or on High for 3 - 4 hours.
- Add cilantro and stir; serve hot with tortilla chips and Greek yogurt (if desired).
How to Adjust Yields Without Losing Balance
How many portions does this pot actually yield when appetites vary? Scaling a soup containing lean ground turkey, canned beans, and frozen corn requires careful attention to the liquid ratios rather than a simple linear multiplication. When cutting the recipe in half to serve four, reduce the four cups of water to two and a half cups to prevent a watery consistency. Conversely, doubling the batch for a crowd of sixteen necessitates a larger stockpot—at least an eight-quart heavy-bottomed Dutch oven—to accommodate the extra volume safely without boiling over during the simmer phase.
Managing Spice Ratios During Scaling
Spices do not scale linearly, particularly powdered aromatics like organic onion powder and commercial taco seasoning. Doubling the batch does not mean doubling the salt and spices directly, as salt concentrates further during prolonged simmering periods. Start by increasing spices by seventy-five percent rather than one hundred percent, tasting the broth after thirty minutes of simmering before adding more salt. The maple syrup or raw honey balances the acidity of the low-sodium tomato sauce, neutralizing harsh metallic notes from canned tomatoes through simple sugar-to-acid chemistry.
Storage and Freezing Guidelines
Leftover soup stores safely in airtight glass containers in the refrigerator for up to four days. Cool the pot to room temperature within two hours before sealing, and leave an inch of headspace at the top if freezing the soup for up to three months. Thaw frozen portions overnight in the refrigerator rather than on the countertop to inhibit bacterial growth. Reheat individual servings on the stovetop over medium heat until the internal temperature reaches 165 degrees Fahrenheit, stirring frequently to distribute the settling starches from the beans and corn evenly.
