Turkey taco soup is just the thing to warm you up from the inside out. Bite after bite or bowl after bowl, you’ll be going back for seconds! Earthy, rich flavors like cumin and chili powder combine for that hearty bowl of goodness you’ve been waiting for.
1 lb turkey breakfast sausage, hot or mild
1/2 c chopped onions
1 (15-oz) can diced tomatoes with green chilies, undrained
1 (8-oz) can tomato sauce
1 (15-oz) can small red beans, drained and rinsed
2 c frozen Southwestern corn (with bell peppers and onions)
2 c cold water
1 tsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano leaves
1/8 tsp garlic powder
1/2 tsp black pepper
1 c shredded Mexican cheese blend
1 to 2 oz tortilla chips, crushed
In a large heavy soup kettle or Dutch oven over medium heat, cook turkey sausage, breaking sausage into small pieces. Cook until no longer pink.
Remove from pan and drain sausage on clean paper towels.
Drain all but 1/2 to 1 teaspoon pan drippings from pan.
Add onions and sauté just until soft.
Stir in cooked sausage, diced tomatoes with chilies, tomato sauce, beans, corn, cold water, seasonings, herbs and black pepper.
Cover and gently simmer for 30 minutes, stirring occasionally.
Portion each serving in a soup bowl and top with 2 tablespoons shredded cheese and 1 tablespoon crushed chips.