Turkey Taco Soup (One-Pot, 30 Minutes)
Start a flavorful fiesta in just 15 minutes with this heartwarming Turkey Taco Soup! Combining lean ground turkey, vibrant veggies, and bold taco seasoning, this nutritious dish is a delicious twist on a Mexican favorite. Tomatoes, corn, black beans, and green chilis all meld together in a rich broth, making for a protein-packed and satisfying meal. Customize your bowl with optional toppings like sour cream, green onions, and crunchy tortilla chips for the perfect finishing touch. Ideal for a quick family dinner or for spicing up leftover turkey!
Equipment
Large pot or Dutch oven (5-quart / 4.7L minimum)
Wooden spoon
Cutting Board
Chef’s Knife
Ladle
Can opener
Ingredients
1 tablespoon olive oil - 15ml
1 medium yellow onion - diced
3 cloves garlic - minced- ½ medium bell pepper - any color / capsicum, diced
1 pound ground turkey - 450g, minced turkey, 85/15 lean
1 oz taco seasoning - 28g, 1 standard packet- 1 can diced tomatoes - 28 oz / 794g, undrained
1 can black beans - 15 oz / 425g, drained and rinsed, reduced-sodium
1 can corn kernels - 15 oz / 425g, drained- 1 can diced green chilis - 4 oz / 113g
Optional toppings
¾ cup sour cream - for serving
½ cup green onions - sliced, for serving
1 ½ cups tortilla chips - crushed, for serving
Instructions
- Heat oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook, stirring occasionally, for 2-3 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.1 tablespoon olive oil, 1 medium yellow onion, 3 cloves garlic
- Add the diced bell pepper and cook for 2 minutes, stirring occasionally, until slightly softened.1/2 medium bell pepper
- Add the ground turkey and cook for 5-6 minutes, breaking it into small pieces with a wooden spoon, until browned and no pink remains (internal temperature should reach 165°F / 74°C).1 pound ground turkey
- Stir in the taco seasoning and cook for 30 seconds, stirring constantly, until the spices are fragrant and coat the meat evenly. Add the diced tomatoes with their juices, drained black beans, drained corn, and green chilis. Stir to combine. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes, stirring occasionally, until the flavors meld and the soup has thickened slightly.1 oz taco seasoning, 1 can diced tomatoes, 1 can black beans, 1 can corn kernels, 1 can diced green chilis
- Taste and adjust seasoning with salt and pepper if needed. Ladle into bowls and top with sour cream, sliced green onions, and crushed tortilla chips if desired.3/4 cup sour cream, 1/2 cup green onions, 1 1/2 cups tortilla chips
Notes
Storage: Refrigerate in a sealed container for up to 4 days. The soup thickens as the beans absorb broth — add a splash of chicken broth or water when reheating.
Freezer-friendly: Freeze in individual portions with headspace for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop.
Make-ahead: Cook the full recipe and store. Flavors improve overnight as the spices meld and the beans absorb the broth.
Substitution: Ground chicken works as a direct swap for turkey — cook an extra minute before adding seasoning to evaporate excess moisture.
Pro tip: Stir the taco seasoning into the browned meat and vegetables for 30 seconds before adding any liquid — this blooms the spices in the residual fat and seasons the entire pot evenly.
Nutrition
Serving: 1servingCalories: 425kcalCarbohydrates: 47gProtein: 27gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 59mgSodium: 1043mgPotassium: 803mgFiber: 10gSugar: 7gVitamin A: 1159IUVitamin C: 34mgCalcium: 129mgIron: 4mg
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