In a large saucepan over medium heat, brown ground turkey, breaking it up into small chunks as it cooks. When the meat is about halfway cooked add in diced onions and bell peppers and cook for 2-3 minutes.
Add in the remaining ingredients. Stir ingredients together, bring mixture to a boil for 3 minutes then reduce heat, and simmer for 15-20 minutes. Serve and tops with your favorite toppings.
Instant Pot/Pressure Cooker Instructions
Turn your instant pot or electric pressure cooker onto sauté mode and cook your ground turkey, breaking it up into small pieces as you do. Add in your remaining ingredients and set it to “Soup” mode. Then just give it a thorough stir so that everything is thoroughly combined.
Slow Cooker Instructions
In a large pot, cook your ground turkey with your pepper and onions. Then transfer it all into your slow cooker. Add your remaining ingredients, stir them all together and cook on low for 6 hours.
Storage and Freezing Tips
Cool the soup completely before transferring the to the fridge for freezer. This taco soup will keep for 4-5 days in a sealed container in the refrigerator.
If you end up with too much chili that you cannot eat fast enough, throw it in the freezer for a quick meal later on.
Serving: 1g | Calories: 247kcal | Carbohydrates: 24g | Protein: 18g | Fat: 8g | Fiber: 10g | Sugar: 4g
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