Easy Skinny Turkey Taco Soup {Gluten Free}
A super easy turkey taco soup bursting with flavor, gluten-free, high in protein and boasting only 400 calories per serving. So comforting on a cold winter night!
Ok guys, raise your hand if you’d rather be a bear in hibernation mode, sleeping all day in her warm hole instead of having to leave your house and step outside in the cold!?
I’m actually putting both my hands up if you can’t tell. I feel you guys. I’ve had my dose of comfy sweaters and beanies, and I’m so ready for Spring and warmer weather already! (Can you tell I lived in Australia for too long?!)
The holidays are over and now there’s nothing too exciting about the grey and cold weather. Except maybe this turkey taco soup!
Because cold winters mean loads of warming, hearty soups, stews + chilies and that, I love ????
Turkey Taco Soup – high in protein, but only 400 calories per bowl!
This turkey taco soup is actually a mix between a soup and a ground turkey chili because it’s pretty thick.
It’s like a runny chili, I guess? I love this texture but if you’re really after a soupy soup, then add a bit more water (but don’t you worry, everything’s explained in the recipe).
Out Mexican-inspired turkey taco soup is packed with flavor thanks to the addition of both taco and ranch seasonings. The ground turkey and beans make this soup super high in protein but it’s only 400 calories for a big filling bowl.
And did I mention the taco soup toppings? You have got to add at least some fresh cilantro leaves and a few slices of avocado.
Tortilla chips are not mandatory but highly recommended. So delicious!
Tips for making this recipe:
- Texture: This soup has the consistency of a runny chili. Feel free to add another 1/2 to 1 cup of water for a more liquid consistency.
- Taco seasoning: to avoid added sugar, too much salt and preservatives, I make my own using this recipe.
- Ranch seasoning mix: to avoid added sugar, too much salt and preservatives, I make my own using this recipe.
- Make it dairy free: leave out the buttermilk powder in the ranch seasoning if making homemade, or leave our ranch seasoning altogether if store-bought.
If you tried this turkey taco soup, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!
Easy Skinny Turkey Taco Soup {Gluten Free}
A super easy turkey taco soup bursting with flavors, high in protein and boasting only 400 calories per serving.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion chopped
- 2 lbs ground turkey 900 g, or extra lean ground beef
- 1 can kidney beans 14 oz, drained and rinsed
- 1 can corn 14 oz, drained and rinsed
- 1 can crushed tomatoes 28 oz
- 1 jalapeño pepper sliced
- 1 tbsp taco seasoning see notes
- 1 tbsp ranch seasoning mix see notes
- 1 1/2 cups water
- optional toppings: fresh cilantro leaves, corn tortilla chips, sliced avocado
Instructions
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In a Dutch oven or large pot, heat olive oil over medium-high heat. Add onion and cook until translucent, about 3 minutes. Add ground turkey, season with salt, break it into small bits with a wooden spoon and cook until no longer pink.
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Stir in beans, corn, tomatoes, jalapeño, taco seasoning, ranch mix, and water. Simmer for 15 minutes. Ladle soup into bowls and add your favorite toppings (cilantro, sour cream, tortilla chips, sliced avocado...). Serve immediately.
Recipe Notes
- Texture: This soup has the consistency of a runny chili. Feel free to add another 1/2 to 1 cup of water for a more liquid consistency.
- Taco seasoning: to avoid added sugar, too much salt and preservatives, I make my own using this recipe
- Ranch seasoning mix: to avoid added sugar, too much salt and preservatives, I make my own using this recipe
- Make it dairy free: leave out the buttermilk powder in the ranch seasoning if making homemade, or leave our ranch seasoning altogether if store-bought
This looks like hearty, filling fare to be had on cold winter evenings! All that protein inside makes it a complete meal. We went through a very cold spell in Alberta, Canada recently but it’s not too late to make this soup. It’s still so cold! Thanks for this recipe:)
I bet you are freezing in Alberta! Keep warm!!
I could dive headfirst into that bowl of goodness! Seriously. I think that soup is the only logical option for the month of January and this is a winner.
I like your logic here 😉 Thanks Lisa!
This soup looks amazing! And I think from reading the instructions that it would work well in an instant pot too!
Oh that’s very good to know! I don’t own one so I have no idea how they work. Thanks Emily!
This seriously looks so good and comforting. We were in a blizzard in NY will be needed this rich recipe. Thanks ????
Oh brrr I bet you could use something hot and comforting to keep you warm Chichi!! Thank you 🙂
How many ozs would you say was in 1 serving?
I’m really not sure in ounces but it’s one sixth of the whole soup!
This is the perfect recipe for cold, Canadian winter days! And yes, the avocado slices, cilantro, and nacho chips are indispensable!