Turkey chili taco soup loaded with all the best southwest flavors. Turkey taco meat, chili beans & spices, corn, tomato, and taco soup seasonings all combine for one deliciously hearty chili taco soup. It’s the best of both worlds. Top with cheese, sour cream, guacamole, and crushed tortilla chips.
In the last week I have had so many recipe fails. One can only throw away so much butter, flour, eggs, and whatever else before the guilt steps in. I bake and cook a lot, so having a recipe fail is nothing new to me. But when I literally have about 5 or 6 of them in a row, it just gets downright depressing.
I did manage to excel at making this white chocolate peanut butter reese’s fudge the other day. I mean, it’s 4 ingredients and basically fool proof so at least that one turned out for me.
I could not decide if this was chili or soup. It’s not super thick like chili normally is but it tastes like chili. It simmers on the stove top so the flavor comes together and it has that hearty texture that one normally expects with chili; beans, tomatoes, ground meat, spices, etc.
Along with the hearty chili texture, it’s also got that thinner taco soup type broth base. It really is the best of both worlds.
Don’t skimp on the toppings either. They really do make this chili taco soup incredibly yummy. Plus, I have found that when I have bowls of toppings that my kids tend to actually eat the chili. They’re normally not to excited about the idea of chili but when they can load up their bowls with cheese, chips, and guacamole then they start getting exited.
This can be a 30 minute meal but if you have the time, let it simmer for much longer. I always let this simmer on the stove top, covered with a lid, for an hour. I make it earlier in the afternoon when things aren’t so busy and then leave it to simmer until dinner time. Alternately, you could brown the turkey, onion, and bell pepper and then add everything to the slow cooker. Let it cook on low for 6-7 hours.
Warm up to a bowl of this hearty and cozy soup. The leftovers make for easy lunches all week long or you can stick the extras in a Ziploc bag and freeze it. When ready to use, simply reheat in a pot on the stove top.
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Serves 8 adult servings
Turkey chili taco soup loaded with all the best southwest flavors. Turkey taco meat, chili beans & spices, corn, tomato, and taco soup seasonings all combine for one deliciously hearty chili taco soup. It's the best of both worlds. Top with cheese, sour cream, guacamole, and crushed tortilla chips.
20 minPrep Time
30 minCook Time
50 minTotal Time
- 1 tablespoon olive oil
- 1 lb ground turkey
- 1 yellow onion, finely diced
- 1 red or green bell pepper, finely diced
- 1/2 teaspoon salt
- 1 packet (1 oz) taco seasoning
- 1 teaspoon ground oregano
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 can (14.5 oz) reduced-sodium beef broth
- 1 can petite diced tomatoes, undrained
- 1 can chili beans
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 can (8 oz) tomato sauce
- 1 cup salsa
- 1 1/2 cups frozen corn
- shredded cheese
- sour cream
- crushed tortilla chips or Fritos chips
- In a large stock pot, over medium high heat, add olive oil, ground turkey, onion, bell pepper, and salt. Crumble and cook until meat is no longer pink and veggies are tender.
- Add the remaining ingredients and stir together. Bring to a boil. Once boiling, reduce heat to medium low and cover with lid. Let simmer for 20-30 minutes, or longer if you can. Stir occasionally to make sure it's not burning.
- Serve with desired toppings.
SLOW COOKER : brown olive oil, ground turkey, onion, bell pepper, and salt in skillet as directed in recipe. Add the meat mixture and all other ingredients in the slow cooker. Cook on low heat for 6-7 hours.
Recipe as is, is not spicy at all. My kids ate it just fine. If you want more spice, add a 4 oz can of green chilies and/or some cayenne pepper along with the other seasonings.
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