Some left over turkey, corn, hominy, black beans, and taco seasoning make this Turkey Taco Soup a super easy dinner that’s on the table in less than 30 minutes.
Did y’all make it through the holidays? Ours was pretty quiet at home. Work…not so much. But we won’t talk about that. We ate and spent some time just chilling and binge watching on the couch. There were a few pressies that Mom sent to unwrap. Since we did big gifts this year, there was no wrapping and unwrapping for us. Which is good. I mean, I wasn’t really in the mood anyway.
But I was in the mood for all the food! It was delicious. Our turkey was tasty. The mashed potatoes, both times, were creamy good. The pie at Thanksgiving was fabulous. I forgot dessert for Christmas. Which is so not like me. I always think of a dessert.
No, we go back to normal. We go back to full work weeks that involve being out of the house 12 hours a day. Now is when we need to have a series of easy supper recipes to throw on the table in no time. Enter this #SundaySupper event hosted by Heather at Hezzi-D’s Books and Cooks! It’s all about Easy Supper Recipes! After all that time spent in the kitchen, I’m sure these will be a welcomed change.
This recipe came about due to a small change in the menu for the week. I had all the ingredients in the pantry or the freezer. Since the turkey was already cooked, it was just a matter of heating everything else up with the broth and letting it simmer so the taco seasoning flavored everything. Voila! Dinner’s on the table.
It’s sort of like a pozole, but not. I say that because I decided to put corn and hominy in the soup. I love hominy. Don’t you love hominy? It’s all corny delicious with it’s different flavor and texture. I couldn’t eat it straight from the can. And I have. #dontjudge
However, it’s not a posole because I didn’t have any of the other ingredients to make it posole. I was missing chiles of any kind. I didn’t have avocado, cabbage, lime, radish, or limes. So, I made this into a delicious taco soup using my taco seasoning. Which I realize I haven’t shared yet. I really should get on that. It’s delicious taco seasoning. Oh, and yes, I totally forgot the black beans. They would have been delicious. Don’t forget the beans.
What does Turkey Taco Soup taste like?
Just look at how hearty good this is? It looks more like a stew in this picture, and I guess it should be depending on how much broth you put in there. Since my broth was homemade turkey broth, it gelled nicely when it was cooled. That’s how you know it’s a good broth. And a good broth makes this an amazing soup. So, use a good broth.
If you don’t have a good broth, I’d use Better than Broth. It’s the only “bouillon” that I use in our kitchen. It tastes like homemade or as close to homemade as I’ve tasted in a convenience broth. No, there’s no link. Just a mention of a really great product I’ve been using for years. And you can get a large jar of beef, chicken, and veggie at Costco. At least we can.
What’s your quick and easy soup recipe? Do you appreciate easy recipes after the back to back food holidays?
Some left over turkey, corn, hominy, black beans, and taco seasoning make this Turkey Taco Soup a super easy dinner that's on the table in less than 30 minutes.
- 1 cup thinly sliced onions
- 2 cups chopped, cooked turkey
- 6 cups turkey broth
- 2 cups frozen corn
- 14 ounces canned black beans, rinsed and drained
- 4 tablespoons taco seasoning
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 2 cups tortilla chips, broken
- 1 cup cheddar cheese, shredded
- Diced onions and tomatoes for garnish
- Heat a Dutch oven coated with cooking spray over medium-high heat. Sauté the onions until they begin to soften, about 3 to 5 minutes.
- Stir in the next seven ingredients (turkey through onion powder) and bring to a boil. Simmer 15 to 20 minutes or until the corn is cooked and the beans are heated through.
- Garnish with the chips, cheese, and the diced onions and tomatoes before serving.