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You need to make this Turkey Taco Soup for #DDSoupWeek 2025, which is a cross between a turkey chili and a fragrant, Mexican-inspired soup.
This one-pot soup is simple to make and only requires about 10 minutes of hands-on prep work. It’s packed with nutritious sources of protein like lean ground turkey and two different varieties of canned beans. I will admit that I am always a little hesitant to use ground turkey in dishes because it tends to taste bland and dry out easily — that is, unless it’s packed with other flavors to amp it up! And let’s just say, the turkey here is anything but bland!
This soup has a delicious, smoky flavor from a combination of taco seasoning, fire-roasted diced tomatoes, and diced green chiles. Think of the flavor as more robust and cozy rather than spicy, which makes it great for the whole family to enjoy. Plus, it freezes well, which makes it a great meal prep option!
Ingredients:
- Avocado Oil
- Yellow Onion
- Red Bell Pepper
- Jalapeño Peppers
- Garlic Cloves
- Ground Turkey
- Kosher Salt
- Freshly Ground Black Pepper
- Tomato Paste
- Mild Taco Seasoning
- Chicken Broth
- Fire-Roasted Diced Tomatoes
- Diced Green Chiles
- Pinto Beans
- Black Beans
- Lime Zest
- Frozen Corn Kernels
- Freshly Squeezed Lime Juice
- Fresh Cilantro
- Shredded Cheddar Cheese, For Serving (Optional)
- Plain Greek Yogurt or Sour Cream, For Serving (Optional)
- Avocado, For Serving (Optional)
- Corn Chips, For Serving (Optional)
step-by-step:
step one: sauté the peppers and onions
Heat the oil in a large pot or Dutch oven set over medium-high heat. Add the onion, bell pepper, jalapeño, and garlic. Cook, stirring often, until softened, about 4 minutes.
step two: cook the turkey
Add the ground turkey and cook, breaking up the meat with the edge of a spoon, until cooked through and no longer pink, 6 to 8 minutes. Drain off any excess fat.
step three: add the beans and seasoning
Add the salt, pepper, tomato paste, and taco seasoning and stir until well combined. Pour in the broth, diced tomatoes, green chiles, pinto beans, black beans, and lime zest. Stir to combine and bring to a rapid simmer. Once simmering, reduce the heat to medium-low heat and cook, covered, to allow the flavors to meld and the beans to get tender, about 10 minutes.
step four: stir in the remaining ingredients
Stir in the frozen corn, lime juice, and cilantro. Let rest until the corn is just warmed through. Season to taste with salt and pepper.
step five: garnish and serve
To serve, ladle into bowls and top with desired toppings. I like a sprinkle of cheese, a small scoop of Greek yogurt or sour cream, some cilantro, avocado, and some corn chips for a little crunch!
recipe faqs:
Ground chicken is the best substitute, but you’re welcome to use ground beef instead for a richer, fattier flavor.
This soup freezes beautifully. Let it cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. To reheat from frozen, thaw overnight in the refrigerator, then warm on the stovetop over medium heat until hot, 10 to 12 minutes, adding additional broth as needed.
Store any leftover turkey taco soup in an airtight container in the refrigerator for 3 to 4 days. Make sure your toppings are stored separately! Reheat gently on the stovetop over medium heat for 8 to 10 minutes, stirring occasionally, or in the microwave in 1-minute increments until warmed through. Add a splash of broth or water if the soup thickens too much in the fridge.
Absolutely!! Follow steps 1 and 2 as written, then transfer everything to a slow cooker and cook it on low for 8 hours or high for 4 hours.
There’s no better way to celebrate #DDSoupWeek 2025 than with this Turkey Taco Soup. Comment below and let me know what you think of it!
looking for more soup recipes? try these!
Pesto Meatball and Pastina Soup
Gochujang and Coconut Shrimp Noodle Soup
Greek-Inspired Roasted Tomato Soup with Feta
Turkey Taco Soup
Ingredients
For the Turkey Taco Soup
- 2 tablespoons avocado oil
- 3/4 cup finely diced yellow onion (from about 1/2 large onion)
- 3/4 cup small diced red bell pepper (from about 1 bell pepper)
- 1/2 cup seeded and diced jalapeño peppers (from about 2 jalapeños, optional)
- 3 garlic cloves, minced
- 2 pounds ground turkey
- 2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons tomato paste
- 1 (1.31-ounce) packet of mild taco seasoning
- 4 cups chicken broth
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 (4-ounce) can diced green chiles
- 1 (15.5-ounce) can pinto beans, drained and rinsed
- 1 (15.5-ounce) can black beans, drained and rinsed
- Zest of 1/2 lime
- 1 cup frozen corn kernels
- 2 tablespoons freshly squeezed lime juice (from about 1 lime)
- 1/4 cup finely chopped cilantro
For Serving:
- Shredded cheddar cheese (optional)
- Plain Greek yogurt or sour cream (optional)
- Cubed avocado (optional)
- Freshly chopped cilantro (optional)
- Corn chips (optional)
Instructions
- Heat the oil in a large pot or Dutch oven set over medium-high heat. Add the onion, bell pepper, jalapeño, and garlic. Cook, stirring often, until softened, about 4 minutes.
- Add the ground turkey and cook, breaking up the meat with the edge of a spoon, until cooked through and no longer pink, 6 to 8 minutes. Drain off excess fat.
- Add the salt, pepper, tomato paste, and taco seasoning and stir until well combined. Pour in the broth, diced tomatoes, green chiles, pinto beans, black beans, and lime zest. Stir to combine and bring to a rapid simmer. Once simmering, reduce the heat to medium-low heat and cook, covered, to allow the flavors to meld and the beans to get tender, about 10 minutes.
- Stir in the frozen corn, lime juice, and cilantro. Let rest until the corn is just warmed through. Season to taste with salt and pepper.
- To serve, ladle into bowls and top with desired toppings. I like a sprinkle of cheese, a small scoop of Greek yogurt or sour cream, chopped cilantro, diced avocado, and some corn chips for a little crunch!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
Wonderful!
So cozy and delicious!
I accidentally brought ground chicken – Loved this soup!
I accidentally brought ground chicken – Loved this soup!
That’s a great swap!
I have loved all Defined Dish recipes I have made over the last 5 or so years, but something about this soup did not taste good to me. All I could taste was ground turkey and I tossed the whole pot of soup.
Made this tonight for the first time and it turned out amazing! Love the simplicity of adding a taco seasoning packet rather than measuring out the spices. A weeknight win!
This soup is like if tortilla soup and chili had a baby and is really good and easy to make! It makes a lot more than 6 servings so I froze some. Will definitely make again.
My 12-year-old said this was “the best thing I’ve ever eaten, and can we eat this every night for forever.” So I’d say it was a win!
Ha that makes me so happy to hear!
Made this tonight for the first time. Really easy and delicious! Thank you!
Thanks for cooking, Christy!
Hi! Do you use ground turkey breast meat for this recipe? Thank you!
You can use either! Just depends on if you prefer leaner turkey breast!