Ingredients:

  • 1 Tbsp Olive Oil (or cooking spray)
  • 1 large Yellow Onion, finely diced
  • 1 lb Extra-Lean Ground Turkey (98% fat-free)
  • 4 cups Low-Sodium Chicken Stock (or Vegetable Stock)
  • 1 (15-oz) can Canned Diced Tomatoes, undrained
  • 1 (10-oz) can Canned Rotel (Diced Tomatoes with Green Chilies), undrained
  • 1 (15-oz) can Canned Black Beans, rinsed and drained
  • 1 (15-oz) can Canned Kidney Beans (or Pinto Beans), rinsed and drained
  • 1 (15-oz) can Canned Sweet Corn, drained
  • 1 (1 oz) packet dry Taco Seasoning Mix
  • 1 (1 oz) packet dry Ranch Dressing Mix
  • Salt and Freshly Ground Black Pepper, To taste

Instructions:

  1. Heat the olive oil (or spray your pot well) over medium-high heat in your stockpot. Add the diced onion and sauté for 5–7 minutes until softened and translucent, scraping up any browned bits.
  2. Push the onions to one side and add the ground turkey to the pot. Break up the meat with your spoon and cook until fully browned (no pink remains).
  3. If you used less-lean meat, carefully tilt the pot and spoon off any excess fat. (This step is usually unnecessary with 98% lean turkey.)
  4. Pour in the chicken stock, the diced tomatoes, and the Rotel. Bring the mixture to a gentle boil, scraping the bottom of the pot to release any fond (cooked-on bits that hold flavor).
  5. Stir in the rinsed and drained black beans, kidney/pinto beans, and the drained sweet corn.
  6. Add both the dry taco seasoning and the dry ranch dressing mix. Stir well to ensure the spices are fully incorporated and there are no dry pockets.
  7. Reduce the heat to low, cover the pot loosely, and let the soup simmer for 20 minutes to allow the flavors to properly marry.
  8. Taste the soup and adjust the seasoning with salt and pepper as needed. If the soup is too thick for your liking, add a splash more stock or water.
  9. Ladle the hot soup into bowls. Serve immediately with optional low-point toppings such as fat-free Greek yogurt or fresh cilantro.