Hearty Turkey Taco Soup
A warm hug in a bowl, this hearty turkey taco soup is incredibly easy to make for a weeknight meal. Packed with seasoned ground turkey, tender beans, sweet corn, and a perfectly balanced broth, it captures all the savory flavors of your favorite tacos in a comforting soup. Simple ingredients come together for a satisfying and nutritious dish that’s sure to become a family favorite.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6-8 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Halal, Dairy-Free (optional toppings), Gluten-Free (ensure broth is GF)
Ingredients
1 tablespoon olive oil
1 pound lean ground turkey
1 medium onion, chopped
2 cloves garlic, minced
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chilies, undrained
1 (14.5 ounce) can diced tomatoes, undrained
1 (15 ounce) can corn, drained
4 cups chicken broth (or vegetable broth for a lighter option)
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon dried oregano
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado slices, crushed tortilla chips
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add ground turkey and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
Add the chopped onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute more until fragrant.
Add the rinsed and drained kidney beans and black beans, diced tomatoes with green chilies, diced tomatoes, and drained corn.
Pour in the chicken broth.
Stir in the chili powder, cumin, oregano, salt, and pepper.
Bring the soup to a boil, then reduce heat and simmer, covered, for at least 20-30 minutes to allow the flavors to meld. Stir occasionally.
Taste and adjust seasonings as needed.
Ladle the soup into bowls and serve hot with your favorite toppings.
Notes
For a spicier soup, add a pinch of cayenne pepper or a diced jalapeño along with the onions.
This soup freezes well. Allow it to cool completely before transferring to freezer-safe containers.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Find it online: https://paulakitchen.com/turkey-taco-soup/