Turkey Chili Taco Soup

Turkey Chili Taco Soup – a healthy, hearty soup ready in 20 minutes!

When I worked full time in the city, on those rare occasions I don’t bring leftovers for lunch at work, I always bought the Turkey Chili Soup from Fresh and Co. This homemade version is just as good, and so much cheaper than buying it! Light, healthy and one cup always fills me up.

Now I know I have quite a few chili recipes on my site, but this one is perfect when you need a quick meal. Courtesy of my friend Julia, of Julia’s Healthy Italian Cooking. She’s an amazing cook, a working mother of four, and always cooks her family quick healthy meals made from scratch. This soup is a super easy to make and is ready in less than 20 minutes.

For a thinner soup add more broth, or you can leave the broth out and you have yourself a bowl of chili. Don’t you love recipes that can be so versatile?

Turkey Chili Taco Soup
Gina’s Weight Watcher Recipes
Servings: 9 • Size: 1-1/4 cups • Points+: 5 • Smart Points: 5
Calories: 199 • Fat: 1.4 g • Carb: 30 g • Fiber: 7.0 g  • Protein: 19.5 g


  • 1.3 lbs 99% lean ground turkey
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 10 oz can rotel tomatoes with green chilies
  • 15 oz canned or frozen corn, drained
  • 15 oz kidney beans, drained
  • 8 oz tomato sauce
  • 16 oz fat free refried beans
  • 1 packet taco seasoning (you can use 40& less sodium)
  • 2 1/2 cups fat free low sodium chicken broth


In a large pot, brown turkey on medium heat, breaking up with a wooden spoon as it cooks. When cooked through, add onions and pepper and cook 2-3 minutes. Add tomatoes, corn, beans, tomato sauce, refried beans, taco seasoning and chicken broth. Bring to a boil and simmer about 10-15 minutes.

Serve with a few baked tortilla chips and your favorite toppings such as low fat sour cream, jalapeños, reduced fat cheese, chopped scallions,  onions, or chopped fresh cilantro. Freeze leftovers in individual portions for future meals.