Description
This Cheesy Taco Soup is a hearty, flavorful dish perfect for a quick weeknight meal or a cozy gathering. Ground turkey is browned and simmered with an array of classic taco spices, beans, corn, and tomatoes, then finished with creamy melted Velveeta cheese. It offers a comforting combination of savory and cheesy flavors that pairs perfectly with tortilla chips, sour cream, and shredded cheese for topping.
Ingredients
Scale
Meat and Seasonings
- 1 tablespoon olive oil
- 1 lb ground turkey
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
Soup Base
- 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
Cheese
- 8 ounces Velveeta cheese, cubed
Instructions
- Brown Turkey: In a large soup pot over medium-high heat, heat olive oil. Add ground turkey, kosher salt, garlic powder, chili powder, and cumin. Cook, stirring and crumbling, until the turkey is no longer pink and fully cooked through. Drain excess grease from the pot.
- Add Ingredients: Pour in the reduced-sodium chicken broth, chili beans (with liquid), black beans (drained and rinsed), petite diced tomatoes (with liquid), corn (drained), and salsa. Stir everything together to combine well.
- Simmer: Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to medium-low. Cover the pot with a lid and let the soup simmer gently for 15 minutes to meld all the flavors together.
- Add Cheese: Stir in the cubed Velveeta cheese, then cover again with the lid. Allow the soup to simmer for an additional 3 to 5 minutes or until the cheese has completely melted into the soup, creating a creamy texture.
- Serve: Ladle the cheesy taco soup into bowls and serve hot. Complement the dish with your favorite taco soup toppings, such as tortilla chips or strips, sour cream, and shredded cheese for an extra flavorful experience.
Notes
- For a spicier kick, add a diced jalapeño or a pinch of cayenne pepper during the turkey browning step.
- Use low-sodium or no-salt-added canned beans and broth to control sodium content better.
- Ground beef or chicken can be used instead of ground turkey if preferred.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a thicker soup, simmer uncovered for an additional 5-10 minutes before adding cheese.
