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WW Recipe of the Day: InstantPot Turkey Taco Soup
Have dinner ready tonight in less than 30 minutes with this family-favorite Turkey Taco Soup. It comes together in no time and cooks quickly thanks to the Instant Pot (affiliate link). (For those of you who prefer the Slow Cooker, I’ve included those instructions too.)
I like to serve this the same way I do tacos—with an assortment of toppings so everyone can add what they like. We particularly like to add shredded cheese, crushed tortilla chips, salsa and chopped cilantro.
Table of Contents
- How Many Calories and WW Points in this InstantPot Turkey Taco Soup?
- How to Make Pressure Cooker Turkey Taco Soup, Step-by-Step
- How Can I Make this Turkey Taco Soup in the Slow Cooker Instead?
- What to Serve with this Taco Soup?
- Instant Pot Turkey Taco Soup Recipe
- More Spicy Soup Recipes for Weight Watchers
How Many Calories and WW Points in this InstantPot Turkey Taco Soup?
According to my calculations, each generous 1-1/2-cups serving has about 235 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
6 SmartPoints (Green plan)
3 SmartPoints (Blue plan)
3 SmartPoints (Purple plan)
5 PointsPlus (Old plan)
How to Make Pressure Cooker Turkey Taco Soup, Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: After pressing the Instant Pot Sauté function, add the oil to the pot. Add the onion and celery and sauté for about 2 minutes, until softened.
Step 3: Add the turkey and continue to cook for 3 to 4 minutes, breaking up the meat into small crumbles, until browned.
Step 4: Stir in the remaining ingredients (chiles, tomatoes, beans, broth, seasoning and corn), along with 1 cup water.
Step 5: Place the lid on the pot and lock in “Sealing” position. Set the cooker to HIGH pressure for 5 minutes.
Step 6: After the cooking time completes, quick-release the steam (being careful to not get burned) by moving the steam release valve to “Venting” position and then carefully remove the lid.
Step 7: Stir the soup and serve with your favorite garnishes.
How Can I Make this Turkey Taco Soup in the Slow Cooker Instead?
To make this soup in a crock pot, heat the oil in a large skillet (affiliate link) over medium-high heat. Add the onion and celery and cook for about 2 minutes, or until softened. Add the turkey and continue to cook, breaking up the meat into small crumbles, for 3 to 4 minutes or until browned.
Transfer contents of the skillet to a 4- or 6-quart slow cooker (affiliate link) and stir in the remaining ingredients. Cook for 5 to 6 hours on LOW, or 3 to 4 hours on HIGH.
What to Serve with this Taco Soup?
Serve this soup with your favorite toppings, including:
- Shredded low-fat cheese
- Sour cream (or non-fat Greek yogurt)
- Jalapeño slices
- Salsa
- Fresh cilantro
- Crushed tortilla chips, etc.
If you’ve made this Instant Pot Taco Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Instant Pot Turkey Taco Soup Recipe
Equipment
Ingredients
- 1 teaspoon canola oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 pound lean ground turkey
- 1 can (4 ounces) diced green chiles
- 1 can (14 ounces) diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14 ounces) low-sodium chicken broth
- 1 packet (1.5 ounces) low-sodium taco seasoning
- 1 cup frozen corn kernels
Optional Garnishes:
- Shredded low-fat cheese, sour cream (or non-fat Greek yogurt), jalapeño slices, salsa, fresh cilantro, crushed tortilla chips, etc.
Instructions
- After pressing the InstantPot Sauté function, add the oil to the pot. Add the onion and celery and sauté for about 2 minute, until softened.
- Add the turkey and continue to cook for 3 to 4 minutes, breaking up the meat into small crumbles, until browned.
- Stir in the remaining ingredients (chiles, tomatoes, beans, broth, seasoning and corn) along with 1 cup of water.
- Place the lid on pot and lock in "Sealing" position. Set the cooker to HIGH pressure for 5 minutes.
- After the cooking time completes, quick-release the steam (being careful to not get burned) by moving the steam release valve to "Venting" position and then carefully remove the lid.
- Stir the soup and serve with your favorite garnishes.
Slow Cooker Instructions
- To make this soup in a crock pot, heat the oil in a large skillet (affiliate link) over medium-high heat. Add the onion and celery and cook for about 2 minutes, or until softened. Add the turkey and continue to cook, breaking up the meat into small crumbles, for 3 to 4 minutes or until browned.
- Transfer contents of the skillet to a 4- or 6-quart slow cooker (affiliate link) and stir in the remaining ingredients. Cook for 5 to 6 hours on LOW, or 3 to 4 hours on HIGH.
Notes
(Must be logged into WW on a smartphone or tablet.) 6 SmartPoints (Green plan) 3 SmartPoints (Blue plan) 3 SmartPoints (Purple plan) 5 PointsPlus (Old plan) To make this soup in a crock pot, heat the oil in a large skillet over medium-high heat. Add the onion and celery and cook for about 2 minutes, or until softened. Add the turkey and continue to cook, breaking up the meat into small crumbles, for 3 to 4 minutes or until browned. Transfer contents of the skillet to a 4- or 6-quart slow cooker and stir in the remaining ingredients. Cook for 5 to 6 hours on LOW, or 3 to 4 hours on HIGH.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Eat What You Love Everyday (affiliate link) by Marlene Koch
Just made this for lunch. Loved it. Didn’t have anything in low sodium so used regular and was pleasantly surprised.