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Turkey Taco Soup Recipe
5 from 18 votes

Turkey Taco Soup Recipe

Turkey Taco Soup is a hearty and flavorful dish featuring sautéed garlic, onion, and bell pepper combined with seasoned ground turkey, black beans, corn, and tomatoes in a rich broth. The blend of spices like cumin, smoked paprika, and adobo seasoning gives it a warm, savory depth. This soup is a satisfying meal served hot with optional taco-style toppings for customization.

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 6
Calories: 272 kcal
Course: Soup
Cuisine: Mexican

Ingredients

Ingredients To Saute
  • 4 cloves garlic minced
  • 1 onion any color, diced
  • 1 bell pepper any color, diced
  • 2 Tbsp. olive oil
Ground Turkey and Taco Seasoning
  • 1 lb. ground turkey (or ground chicken or beef)
  • 2 tsp. cumin (or Homemade Taco Seasoning)
  • 2 tsp. smoked paprika (or chili powder)
  • ½ tsp. adobo seasoning Goya brand
  • ½ tsp. Italian seasoning
  • ½ tsp. kosher salt
  • ½ tsp. black pepper
Black Beans and More
  • 2 (15-ounce) cans black beans or beans of choice, rinsed
  • 2 cups corn frozen
  • 4 cups chicken broth low-sodium
  • 2 cup crushed tomatoes
  • 2 Tbsp. tomato paste
  • 1 tsp. sugar
Toppings (Optional)
  • avocado Queso Fresco (or cheese of choice), Cilantro, Limes, Corn Tortillas, Tortilla Chips (optional, sliced or chopped
  • cilantro fresh, chopped
  • queso fresco crumbled
  • tortilla chips

Instructions

Saute The Aromatics
    Cup of Yum
  1. Place a Dutch oven or heavy-bottomed pot on the stove top and heat to medium-high. Add 2 Tbsp. olive oil.
  2. Once the oil is heated, add the minced garlic, onions, and bell peppers. Saute for 5-6 minutes, stirring occasionally.
Brown The Turkey with Taco Seasoning
  1. Add 1 lb. of ground turkey (may sub ground meat of choice) along with 2 tsp. each of ground cumin and smoked paprika (may sub chili powder), ½ tsp. each of Adobo seasoning and Italian seasoning, and ½ tsp. each of kosher salt and pepper. Saute the turkey for 7-8 minutes, breaking it apart with a wooden spoon or spatula as it cooks. The meat should be fully cooked before adding the rest of the ingredients.
Add Black Beans And More
  1. Add the 2 cans of drained and rinsed beans and 2 cups of frozen corn to the soup pot along with 4 cups of low-sodium chicken broth and 2 cups of crushed tomatoes.
Cook The Soup
  1. Bring the soup to a boil. Once the soup is boiling, reduce to a simmer or low boil, cover, and cook for 20 minutes.
  2. After 20 minutes or so, remove the cover and add 1 tsp. of sugar (this helps to balance out the acidity from the tomatoes), and 2 Tbsp. of tomato paste. Stir all of these ingredients together and simmer for another 5 minutes or until the tomato paste has incorporated into the soup.
  3. Taste the soup and adjust the flavors if necessary. If the soup is too acidic or tangy add a bit more sugar. If it needs more salt and pepper feel free to add a bit more. If you would like to thicken the soup even more add a bit more tomato paste. If you would like to thin it out add a bit more chicken broth or water.
Serve The Soup With Toppings
  1. Serve immediately along with your favorite toppings. I love to add sliced avocados, a squeeze of lime, chopped cilantro, Queso fresco, and enjoy with warmed corn tortillas or tortilla chips (the toppings are optional and can be adjusted according to your tastes).

Notes

  • Use lean ground turkey or substitute ground chicken, beef, or venison to avoid greasiness in the soup.
  • Select your preferred beans: black, pinto, or kidney beans work well.
  • Store leftover soup refrigerated for 3 to 5 days in an airtight container once cooled completely.
  • Freeze cooked soup for up to three months in heavy-duty freezer bags or airtight containers, labeling with date.
  • Thaw frozen soup in the refrigerator 24 hours before reheating on the stovetop until fully warmed.
  • Serve with traditional taco accompaniments such as Spanish rice, tortillas, cheese, sour cream, or hot sauce.

Nutrition Information

Calories 272kcal (14%) Carbohydrates 29g (10%) Protein 26g (52%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 5g (25%) Trans Fat 1g (50%) Cholesterol 42mg (14%) Sodium 399mg (17%) Potassium 967mg (21%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 1731IU (35%) Vitamin C 40mg (44%) Calcium 77mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 272

% Daily Value*

Calories 272kcal 14%
Carbohydrates 29g 10%
Protein 26g 52%
Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 42mg 14%
Sodium 399mg 17%
Potassium 967mg 21%
Fiber 5g 20%
Sugar 7g 14%
Vitamin A 1731IU 35%
Vitamin C 40mg 44%
Calcium 77mg 8%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.