Taco Soup with Seasoned Lavash Crisps

This soup is filled with all of our favorite parts of a taco but in the form of a warm, comforting, one pot, easy to eat soup. It uses healthy ingredients like lean ground turkey, beans, corn and onions and lots of taco seasoning to nail that perfect taco flavor, but in a soup!

It's like eating a taco with a spoon!

The best part about this soup, just like tacos, are the toppings! We stick to the classics with shredded cheddar cheese and a dollop of sour cream or plain greek yogurt. Then we mixed things up with my favorite topping, seasoned lavash crisps!

These lavash crisps are super low carb, packed with taco flavor and are the perfect crunch in each bite!
Seasoned lavash crisps give it that taco shell crunch!

For the crisps, I used a #JosephsPitaBread lavash wrap. I usually find these near the deli in my local grocery store. Depending on where you live I have found them at Market Basket, Wegmans and ACME but I'm sure there's plenty other places that carry them!


I love using the lavash wraps because not only do they have great macros, they get super crispy in the oven with just a little spray of nonstick olive oil spray. No oil required.

Whether you choose to top your soup or not, it is still the perfect comfort food and make ahead meal. This recipe makes 8 servings, so you could even freeze some to save for another time!

I couldn't decide between kidney beans and black beans in this recipe so I used both!

This taco soup is so easy to make. All of the ingredients are typical ingredients that can be found in your pantry or freezer.

It is all cooked in one pot and it can be made in an instant pot or on the stove.

This is one of those recipes your kids can help with too! Just dump everything in the pot and you're good to go!


Taco Soup with Seasoned Lavash Crisps

8 servings | 20 minutes


Ingredients:

Soup:

  • 1 lb 93% ground turkey

  • 1 15 oz can low sodium kidney beans (or black beans), I used 1 can kidney beans and an additional 1/2 can of low sodium black beans), drained and rinsed

  • 2 cups chopped onions (fresh or frozen), ~150g

  • 1 cup frozen corn, ~170g

  • 5 cloves garlic, minced

  • 3 tbsp taco seasoning

  • A few dashes of hot sauce

  • 1 tsp apple cider vinegar

  • 1 tsp olive oil

  • 1 4 oz can fire roasted diced green chilies

  • 1 15 oz can diced tomatoes, (I used no salt added but fire roasted would be good here too)

  • 1 7oz can tomato sauce

  • 1/2 tsp salt

  • 5 cups low sodium chicken broth


Lavash Crisps:

  • 1 large #josephs lavash pita flatbread

  • 1/2 tsp flaky sea salt

  • 1/4 tsp cumin

  • 1/4 tsp smoked paprika

  • Nonstick. olive oil spray


Directions:

Soup

This recipe can be made in a pot on the stove or in an instant pot. For the instant pot version when "cooking over medium heat" use the saute feature on the instant pot. When "simmering for 20 minutes", close the pot and cook on soup for 10 minutes.

  1. In a large pot over medium heat, heat 1 tsp olive oil. Add ground turkey, breaking it up with with a wooden spoon, and brown it for 3-4 minutes.

  2. When turkey is almost cooked, add in chopped onion and spices. Cook for another 2-3 minutes.

  3. Stir in garlic and cook until fragrant, just about a minute.

  4. Pour remaining ingredients into the pot and stir until combined.

  5. Cover and simmer on medium low for 20 minutes.

Lavash Crisps

  1. Preheat oven to 400.

  2. Slice lavash wrap into 1 inch x 1/4 inch strips.

  3. Spray a baking pan with nonstick spray and cover with lavash strips. Once the strips are spread out on the pan, spray the top with nonstick olive oil spray.

  4. Sprinkle salt, cumin and paprika over the strips. Toss with your hands or a spatula until the strips are evenly coated in spice mixture.

  5. Arrange the strips on the baking sheet in a single layer.

  6. Place in oven and bake for 5-7 minutes, tossing halfway through. Depending on your oven and where you place them in the oven the strips may cook differently so keep an eye on them. The crisps are done when they're evenly browned and crispy.

  7. Set aside to cool.

I store these seasoned lavash crisps on the counter or in the pantry in a baggie or closed Tupperware. I have kept them for up to a week with no issues (that's the longest they have ever lasted without eating) so I can't vouch for any longer!

Serve the soup hot, topped with lavash crisps, cheddar cheese and plain greek yogurt.

Nutrition facts include soup with no toppings. Nutrition facts based off of the use of 1 can of low sodium kidney beans instead of black beans. I added about 1/3 can of black beans to mine as well (I just had an open can in the fridge) which added 2g of carbohydrates and 1g protein per serving.


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