A hearty and flavorful soup combining the essence of tacos with the comfort of rice and cheese.
Heat a large pot over medium heat and add the ground turkey.
Break the turkey into small pieces as it cooks for even browning.
Add the diced onion to the pot and sauté until softened.
Stir frequently to prevent the onions from burning.
Stir in the diced tomatoes, black beans, corn, tomato sauce, water, and taco seasoning.
Mix well to ensure the seasoning is evenly distributed.
Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
Cover the pot partially to retain moisture while allowing some steam to escape.
Add the rice and cook until tender, about 15 minutes.
Stir occasionally to prevent the rice from sticking to the bottom of the pot.
Serve the soup hot, garnished with shredded cheese and sliced avocado.
Serve with tortilla chips for added crunch.
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