Let me tell you about my family’s obsession with this Turkey Taco Soup—it’s the hero of our busy weeknights! When my kids start chanting “soup night!” I know exactly what they’re craving. This hearty, flavor-packed bowl comes together in just 35 minutes flat, and that lean ground turkey means I can feel good about serving seconds (which happens every single time).
I first stumbled onto this recipe during one of those crazy evenings when soccer practice ran late and homework was piling up. One pot, a handful of pantry staples, and boom—dinner magic. Now it’s our go-to when we need something warming, nourishing, and seriously delicious without the fuss. The secret? That glorious blend of spices clinging to every bite of turkey, the pop of sweet corn against creamy beans… trust me, your spoon won’t get a break.
Table of Contents
Table of Contents
Why You’ll Love This Turkey Taco Soup
This isn’t just another soup recipe—it’s your new weeknight superhero. Here’s why everyone at my table goes wild for it:
Quick & Easy
From fridge to bowl in 35 minutes flat! I’ve made this Turkey Taco Soup while helping with math homework and folding laundry—that’s how hands-off it is. One pot, a few cans, and you’re done.
Packed with Protein and Flavor
Lean ground turkey soaks up those smoky spices like a dream, while the beans add staying power. My trick? Blooming the cumin and chili powder with the onions—it makes the whole kitchen smell like your favorite taqueria.
Family-Friendly
Even my “no mixed foods” kid devours this. Set up a topping bar with cheese and chips, and watch picky eaters become soup converts. Leftovers? They’re fighting over who gets the lunch thermos tomorrow.
Ingredients for Turkey Taco Soup
Grab these simple staples—I bet half are already in your pantry! The magic is in the details, so follow my notes for best results:
- 1 tbsp olive oil – or whatever neutral oil you’ve got
- 1 lb lean ground turkey – 93% lean keeps it juicy without greasiness
- 1 small yellow onion, diced – about 1 cup (trust me, no big chunks!)
- 2 cloves garlic, minced – fresh is best, but 1/2 tsp garlic powder works in a pinch
- 2 tbsp taco seasoning – my homemade blend beats packets every time
- 1 tsp cumin + 1/2 tsp chili powder – these are non-negotiable for depth
Now for the pantry heroes—drain those beans and corn well, or you’ll water down all that rich flavor:
- 1 (15-oz) can each black beans & kidney beans – rinsed until the water runs clear
- 1 (15-oz) can corn – or 1 1/2 cups frozen corn kernels (no thawing needed!)
- 1 (14.5-oz) can diced tomatoes – with green chiles if you like heat
- 1 cup tomato sauce or salsa – salsa verde makes a fun twist
- 3 cups low-sodium chicken broth – better control over saltiness
How to Make Turkey Taco Soup
Okay, let’s get cooking! This Turkey Taco Soup comes together so easily, but I’ve got a few tricks up my sleeve to make it extra delicious. Follow these steps, and you’ll have everyone asking for seconds.
Browning the Turkey
First, grab your favorite big pot—I use my trusty Dutch oven—and heat that olive oil over medium heat. Add your ground turkey and don’t crowd the pan (that’s key for good browning!). Use a wooden spoon to break it into small crumbles as it cooks. You’ll know it’s ready when there’s no pink left, about 5-7 minutes. Pro tip: If there’s lots of liquid, crank up the heat for a minute to evaporate it—we want flavor, not boiled meat!
Sautéing Aromatics
Now toss in those diced onions and stir them around with the turkey. Cook until they turn translucent and soft, about 3 minutes—this is when your kitchen starts smelling amazing! Add the minced garlic last (it burns easily!) and stir for just 30 seconds until fragrant. This is the perfect time to add all your spices—taco seasoning, cumin, chili powder, salt, and pepper. Let them toast with the turkey and onions for about a minute. You’ll actually see the color deepen—that’s the flavor magic happening!
Simmering the Soup
Here comes the easy part—dump in all your drained beans, corn, tomatoes, tomato sauce or salsa, and broth. Give it a good stir and bring it to a gentle boil. Once bubbling, reduce the heat to low and let it simmer uncovered for 15-20 minutes. Stir occasionally—this lets all those flavors get to know each other! The soup will thicken slightly as it cooks. If it gets too thick? No worries—just splash in more broth until it’s just right. Taste and adjust the seasoning—sometimes I add an extra pinch of cumin or squeeze of lime juice at this point.
That’s it! Your Turkey Taco Soup is ready to serve up with all those delicious toppings. See how easy that was? Now go grab your biggest spoon—this soup waits for no one!
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35-Minute Turkey Taco Soup That Will Wow Your Family
A hearty and flavorful turkey taco soup that’s quick to make and perfect for a family meal. Packed with lean ground turkey, beans, corn, and spices, this soup is both nutritious and delicious.
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning (store‑bought or homemade)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional for extra heat)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 (15‑ounce) can black beans, drained and rinsed
- 1 (15‑ounce) can kidney or pinto beans, drained and rinsed
- 1 (15‑ounce) can corn, drained (or 1 1/2 cups frozen corn)
- 1 (14.5‑ounce) can diced tomatoes (plain or with green chiles)
- 1 cup tomato sauce or salsa
- 3 cups low‑sodium chicken broth
- For serving: lime wedges, shredded cheese, sour cream or Greek yogurt, diced avocado, cilantro, green onion, tortilla chips
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground turkey and cook, breaking it up, until no longer pink, 5–7 minutes.
- Add the onion and cook until softened, about 3 minutes, then stir in the garlic and cook 30 seconds.
- Sprinkle in taco seasoning, cumin, chili powder, salt, and pepper. Stir and cook 1 minute to bloom the spices.
- Add the black beans, kidney or pinto beans, corn, diced tomatoes, tomato sauce or salsa, and broth. Stir to combine and bring to a gentle boil.
- Reduce heat to a simmer and cook 15–20 minutes, stirring occasionally, until flavors meld and the soup slightly thickens. Adjust seasoning with more salt or spices as needed.
- Serve hot with lime wedges, cheese, sour cream, avocado, cilantro, green onions, and tortilla chips.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze for up to 3 months.
- Use homemade taco seasoning for better flavor control.
- Add more broth if the soup is too thick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg
Tips for the Best Turkey Taco Soup
Listen, I’ve made this Turkey Taco Soup more times than I can count—here are my hard-won secrets for absolute perfection:
Homemade taco seasoning is a game-changer—skip those packets! My blend uses equal parts chili powder, cumin, paprika, garlic powder, onion powder, and just a pinch of cayenne. Mix up a big batch and keep it in a jar—you’ll thank me later.
Watch that broth consistency like a hawk—it should coat the back of a spoon but still flow easily. Too thick? Splash in more broth. Too thin? Let it simmer uncovered a few extra minutes.
And here’s my golden rule: always taste before serving. Sometimes it needs an extra pinch of salt or squeeze of lime to really sing. Trust your tastebuds! If you want to see more of my kitchen tips, check out my Facebook page.
Serving Suggestions for Turkey Taco Soup
Oh, the toppings! That’s where this Turkey Taco Soup really shines. I always set up a little “fixings bar” with bowls of shredded cheese, diced avocado, sour cream (or Greek yogurt if we’re feeling fancy), and a big pile of tortilla chips for crushing right into the soup. Don’t forget lime wedges—that bright squeeze at the end is everything!
On extra hungry nights, I’ll whip up some honey cornbread or toast thick slices of crusty bread for dunking. My kids go wild when I let them build their own perfect bowl—it turns dinner into a fun, interactive feast! If you are looking for another easy weeknight meal idea, you might enjoy this fajita chicken cottage cheese bake.
Storing and Reheating
Here’s the beautiful thing about this Turkey Taco Soup—it gets even better as leftovers! Store cooled soup in airtight containers (I’m obsessed with my glass ones) for up to 4 days in the fridge. Freeze portions in freezer bags laid flat for 3 months—just thaw overnight when cravings hit. To reheat, warm gently on the stove with a splash of broth to loosen it up. Microwave works too—just stir every 30 seconds so it heats evenly. Pro tip: Add fresh toppings after reheating for that just-made texture!
Turkey Taco Soup Variations
This soup is practically begging for your personal twist! Here are my favorite ways to mix it up:
Bean swap: Use pinto beans instead of kidney beans, or toss in a can of chickpeas for fun texture. My neighbor swears by adding a can of white beans—she calls it her “secret ingredient.”
Veggie boost: Throw in diced bell peppers with the onions, or stir in a handful of spinach at the end. Last week I added zucchini slices—they disappeared instantly! For another veggie-packed option, check out my recipe for spicy butternut squash sweet potato soup.
Protein switch: Ground chicken works beautifully if that’s what you’ve got. For meatless nights, crumbled tofu or plant-based “meat” makes a great Turkey Taco Soup alternative (just add an extra tablespoon of taco seasoning).
Nutrition Information
Here’s the scoop on what’s in your bowl! Each serving of this Turkey Taco Soup packs about 350 calories with a whopping 25g protein from that lean turkey and beans. You’re also getting 10g fiber to keep you full—not bad for such a comforting meal! (Note: Values change slightly based on your exact ingredients and toppings.)
FAQs About Turkey Taco Soup
Can I use ground beef instead of turkey?
Absolutely! This recipe works great with ground beef—just drain any excess grease after browning. My husband actually prefers the beef version (he calls it his “manly soup”), but I stick with turkey for our regular rotation since it’s lighter.
How can I make this soup spicier?
Oh, I love this question! For extra heat, try these tricks: Use hot salsa instead of mild, add an extra 1/2 tsp chili powder, or toss in a diced jalapeño with the onions. My favorite? A few shakes of hot sauce stirred in at the end—the vinegar tang cuts through the richness perfectly.
Can I make this in a slow cooker?
You bet! Brown the turkey and sauté the onions first (trust me, this step matters), then dump everything into your crockpot. Cook on LOW for 4-5 hours or HIGH for 2-3. The flavors get crazy deep this way—just add toppings right before serving so they stay fresh. If you prefer slow cooker meals, you might enjoy my crockpot lasagna soup recipe.
What if I don’t have tomato sauce?
No worries! Salsa works beautifully (that’s actually my go-to), or you can blend a can of diced tomatoes until smooth. Last week I used 1/2 cup ketchup mixed with 1/2 cup water in a pinch—the kids didn’t notice a difference!
Is this soup freezer-friendly?
Totally! Freeze it before adding any dairy toppings in individual portions. When reheating, stir in a splash of broth to bring back that perfect soupy consistency. The beans and turkey hold up surprisingly well—my frozen batches taste just as good as fresh!
