Turkey Taco Soup Recipe Has 33 Grams of Protein & 15 Grams of Fiber Per Serving (35 Minutes) by Elisa Schmitz
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I love recipes that include tri-color bell peppers, like this easy taco soup recipe that features green, yellow and red bell peppers. The bright colors of the peppers add vibrancy and interest to the appearance of the turkey taco soup, while also adding flavor depth and complexity (along with added nutrients and the other health benefits of peppers).
That’s because when you use tri-color bell peppers, you’re using peppers at different levels of ripeness. The longer the bell pepper stays on the plant, the more ripe and colorful it becomes. Green bell peppers are the least sweet and red ones are the sweetest.
According to Mississippi State University, green bell peppers appear first and are the least ripe. “As they mature, they usually turn another color. This may be yellow, orange, red, or purple … Nutrient content and taste also vary among bell pepper varieties.”
No matter their color, bell peppers contain vitamin C, an essential nutrient that helps the body repair tissues, heal wounds and absorb iron. “Green and red bell peppers, respectively, have two and three times more vitamin C than an orange. Bell peppers also contain vitamins B6, K, A and E along with minerals and antioxidants.”
To take advantage of the various levels of sweetness, and all that nutritional value, this simple and savory taco soup recipe features tri-color bell peppers. It also includes lean ground turkey along with black beans and kidney beans to incorporate the health benefits of legumes. Such an easy, delicious lunch or dinner in no time at all!
Cuisine: American / Mexican / Tex-Mex
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Ingredients
- 1 medium green pepper, diced
- 1 medium yellow pepper, diced
- 1 medium red pepper, diced
- 1 - 2 tablespoons minced garlic
- 2 - 3 tablespoons extra virgin olive oil
- 1 pound lean ground turkey
- 30 ounces (2 cans) diced tomatoes, with liquid
- 15 ounces (1 can) black beans, rinsed and drained
- 15 ounces (1 can) light red kidney beans, rinsed and drained
- 1 ounce (1 packet) taco seasoning
- 8 ounces (1 can) tomato sauce
- shredded cheddar cheese for topping (optional)
Here’s how to make it:
- In a dutch oven or saucepan over medium heat, add the olive oil, garlic and diced peppers. Stir to combine and sauté for 2 to 3 minutes.
- Add ground turkey and sauté until it’s no longer pink, about 10 minutes.
- Add the tomato sauce, diced tomatoes, beans and taco seasoning. Stir to combine. Simmer for 10 minutes or until cooked through.
- Serve over rice or pasta, or in a bowl on its own with tortilla chips on the side. Top with shredded cheddar cheese, if desired. Store the soup in an airtight container in the fridge and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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