Chicken tortilla soup that is simple and fast.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound ground turkey
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 (28 ounce) can vegetarian baked beans
- 1 (16 ounce) can vegetarian refried beans
- 1 tablespoon coconut oil
- 1 cup salsa
- ½ cup taco seasoning mix
- 2 tablespoons ranch dressing
- 2 teaspoons soy sauce
- 2 teaspoons liquid smoke flavoring
- ½ cup shredded Cheddar cheese
- ½ cup shredded mozzarella cheese
- salt and ground black pepper to taste
Instructions
- Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; add onion and bell pepper. Cover skillet and simmer until onion is softened, about 5 more minutes. Transfer turkey mixture to a bowl.
- Stir baked beans, refried beans, and coconut oil together in the same skillet used for turkey mixture; cook and stir over medium heat until beans are heated through, 5 to 7 minutes. Mix salsa, taco seasoning, ranch dressing, soy sauce, and liquid smoke into bean mixture and sprinkle with Cheddar cheese and mozzarella cheese. Cover skillet and cook until cheeses melts, 3 to 5 minutes.
- Mix bean mixture into ground turkey mixture and stir well; season with salt and pepper.
- I add a little water when cooking the turkey, it tends to get dry because I buy the 90% fat free version. My family loves spices so if your family is more mild it is easy to tailor the spices to your tastes. I also have used chopped venison and ground beef, although the turkey is my personal favorite. I have also used this as a great taco layer dish, you put a thick layer of dip on the bottom of a baking dish and cover in shredded lettuce and chopped veggies and whatever other toppings you like.
Nutrition Facts
| Calories | 367 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 8 g |
| Protein | 23 g |
| Saturated Fat | 5 g |
| Sodium | 1684 mg |
| Sugars | 13 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t use vegetarian beans, so that may have been where I went wrong. Very disappointing, I have been looking forward to making/eating this for two day. It tastes off and a bit sweet.
This was tasty. I served it with homemade high fiber chips and had it for dinner. Very hearty dip. The only part that I changed was the taco seasoning. The taco seasoning I use comes in a packet and 1/2 cup of that stuff would be multiple packs and pretty strong, so I used part of a packet… came out fine