Let me tell you about my absolute favorite weeknight lifesaver – this Turkey Taco Soup! After countless chilly evenings and busy days when I needed something warm, hearty and ready fast, I perfected this recipe through what felt like a hundred test batches (my family didn’t mind being taste testers one bit). It’s got all those classic taco flavors we love, but in a comforting soup form that comes together in one pot – less mess, more flavor. The ground turkey keeps it light but satisfying, while the beans and corn make it feel like a full meal. Trust me, once that spicy aroma hits your kitchen, everyone will come running!
Why You’ll Love This Turkey Taco Soup
This soup is my go-to for so many reasons – let me tell you why it’ll become yours too:
- Crazy quick: From fridge to bowl in 40 minutes flat (yes, I timed it!)
- Secretly healthy: Packed with lean turkey and fiber-rich beans – no guilt here
- Your rules: Spice it up, tone it down, toss in extras – it’s impossible to mess up
- Protein powerhouse: Keeps you full for hours thanks to that turkey-and-beans combo
- Kid-approved: Even picky eaters gobble it up (especially with cheesy toppings!)
Seriously, what’s not to love?
Ingredients for Turkey Taco Soup
Okay, let’s get real about ingredients – this isn’t one of those vague “toss in whatever” recipes. Here’s exactly what you’ll need, organized the way I prep them on my counter (because who wants to hunt mid-cooking?):
- The protein star: 1 lb lean ground turkey (93/7 works best)
- Aromatics: 1 medium yellow onion (diced), 2 cloves garlic (minced fine)
- Canned goods: 15 oz can black beans (drained and rinsed!), 15 oz can corn (drained), 14.5 oz can diced tomatoes (with juices)
- Liquid magic: 4 cups chicken broth (low-sodium if watching salt)
- Flavor makers: 2 tbsp taco seasoning (my homemade blend beats packets!), 1 tbsp olive oil
- Finishing touches: Salt and black pepper to taste (I’m heavy on the black pepper!)
Pro tip: Those “drained” notes matter – I learned the hard way that undrained beans make soup way too thick!
How to Make Turkey Taco Soup
Making this soup is as easy as 1-2-3 – let me walk you through it step by step. Trust me, once you try it, you’ll see why it’s become my weeknight hero!
Sauté the Aromatics
First, heat that olive oil in a large pot over medium heat. Toss in the diced onion and minced garlic – the smell alone will make your kitchen feel like a cozy Mexican cantina. Sauté them for 3-4 minutes, stirring occasionally, until the onions turn translucent and the garlic is fragrant (but not browned!).
Brown the Turkey
Next, add the ground turkey. Use your spoon to break it into small crumbles as it cooks. This step is key – you want it evenly browned with no pink spots left. It’ll take about 5-6 minutes. Don’t rush it – those browned bits add so much flavor!
Simmer the Soup
Now, the fun part! Stir in the taco seasoning, black beans, corn, diced tomatoes, and chicken broth. Give it a good mix, then bring it to a boil. Once it’s bubbling, reduce the heat to low and let it simmer for 20 minutes. This is when all those flavors really come together – the tomatoes soften, the spices bloom, and the whole kitchen smells amazing. Just give it an occasional stir, and you’re golden!
Tips for the Best Turkey Taco Soup
After making this soup more times than I can count, here are my can’t-live-without tips:
- Seasoning secret: Skip the packet and make your own taco seasoning – the difference in flavor depth is incredible!
- Fresh finish: Always garnish with fresh cilantro right before serving – it brightens everything up.
- Texture trick: For thicker soup, mash some beans before adding them.
- Timing tip: Let it sit 10 minutes off heat before serving – flavors marry beautifully.
These little touches take it from good to “wow!” every time.
Turkey Taco Soup Variations
One of my favorite things about this soup is how easily you can mix it up! Here are my go-to twists when I’m feeling creative:
- Protein swap: Ground chicken works just as well as turkey, or use lean ground beef for classic taco flavor
- Veggie boost: Toss in diced bell peppers with the onions for extra crunch and color
- Heat lovers: Add a diced jalapeño (seeds and all!) when sautéing the aromatics
- Bean change-up: Pinto or kidney beans make great alternatives to black beans
The possibilities are endless – make it your own!
Serving Suggestions
Now for the best part – loading up your bowl! Here’s how I love to serve this soup:
- Must-have toppings: Shredded cheddar cheese (it melts so perfectly!), creamy avocado slices, and fresh lime wedges for squeezing
- Extra fun: Dollop of sour cream, crunchy tortilla strips, and chopped cilantro
- On the side: Warm flour tortillas for dipping or a scoop of cilantro-lime rice to make it extra filling
Mix and match – that’s half the fun!
Storing and Reheating
This soup stores like a dream! Let it cool completely, then pop it into an airtight container – it’ll stay fresh in the fridge for up to 3 days. When you’re ready to reheat, warm it gently on the stovetop over low heat. If it’s thickened up, just add a splash of broth to bring it back to soup perfection. Easy peasy!
Turkey Taco Soup Nutrition
Nutrition can vary depending on brands, but here’s the scoop per serving: about 280 calories, 22g protein, 30g carbs, and 8g fat. It’s a hearty, balanced meal that keeps you satisfied without weighing you down!
Common Questions About Turkey Taco Soup
Got questions? I’ve got answers! Here are the most common ones I hear about this soup:
- Can I freeze it? Absolutely! Let it cool, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently.
- Is it spicy? It’s as spicy as you make it! Start with less taco seasoning and add more to taste. For extra heat, toss in jalapeños or hot sauce.
- Best turkey substitute? Ground beef or chicken work great – just adjust cooking time if needed. You’ll still get that same delicious taco flavor!
For more delicious recipes and inspiration, check out Pinterest.
Print
Irresistible Turkey Taco Soup Ready in 40 Minutes Flat
- Total Time: 40 mins
- Yield: 6 servings 1x
- Diet: Low Fat
Description
A hearty and flavorful soup made with ground turkey, beans, corn, and taco seasoning.
Ingredients
- 1 lb ground turkey
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can black beans, drained
- 1 can corn, drained
- 1 can diced tomatoes
- 4 cups chicken broth
- 2 tbsp taco seasoning
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add ground turkey, cook until browned.
- Stir in taco seasoning, beans, corn, tomatoes, and broth.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and pepper to taste.
- Serve hot with optional toppings like shredded cheese or sour cream.
Notes
- You can substitute ground beef for turkey if preferred.
- For extra heat, add diced jalapeños or hot sauce.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 45mg
Keywords: turkey taco soup, easy soup recipe, healthy dinner