One-Pot Ground Turkey Black Bean Taco Soup

Ingredients

  • 1 ½ tablespoons olive oil
  • 1 ½ pounds ground turkey
  • 1red onion, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons salt-free garlic and herb seasoning blend (such as Mrs. Dash®)
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ⅛ teaspoon cayenne pepper, or to taste
  • ⅛ teaspoon smoked paprika, or to taste
  • 1 dash curry powder
  • 1 dash ground cumin
  • 1 (32 fluid ounce) container chicken stock
  • 1 (16 ounce) jar chunky salsa
  • 1 (15 ounce) can chili beans in sauce
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can white hominy, drained
  • 1 (2.25 ounce) can sliced black olives, drained
  • 2 tablespoons hot sauce (such as Taco Bell®)
  • 1 (11 ounce) can condensed Cheddar cheese soup
  • 1 (1 pound) package shredded Mexican cheese blend
  • Directions

  • Step 1

    Heat olive oil in a large stockpot over medium-high heat. Add turkey, onion, garlic, salt-free seasoning, Cajun seasoning, garlic powder, black pepper, cayenne pepper, paprika, curry powder, and cumin. Cook and stir until turkey is no longer pink, 5 to 7 minutes.

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  • Step 2

    Reduce heat to medium-low and add chicken stock, salsa, chili beans, black beans, hominy, olives, and hot sauce. Stir and bring soup to a boil. Reduce heat and simmer until flavors have combined, 15 to 20 minutes.

  • Step 3

    Whisk condensed Cheddar cheese soup into the stockpot. Remove from heat when soup is melted and smooth, about 5 minutes. Top each bowl with 1/4 cup shredded Mexican cheese blend.

  • Cook's Note:

    Do not add salt! The Cajun seasoning and chicken stock will be salty enough, especially with the corn chips on the side or crushed on top, as my husband does.

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