Turkey Taco Soup
Warm up with a hearty and flavorful bowl of Turkey Taco Soup, a quick and satisfying one-pot meal perfect for busy weeknights. Packed with lean ground turkey, vibrant spices, and a medley of wholesome ingredients like black beans, pinto beans, diced tomatoes with green chilies, and frozen corn, this soup delivers the bold, zesty flavors of a classic taco in a comforting, brothy form. Simmered in low-sodium chicken broth with a touch of tomato paste for depth, it comes together in just 45 minutes from start to finish. Customize your bowl with toppings like shredded cheddar cheese, sour cream, fresh cilantro, and crunchy tortilla chips for a crowd-pleasing dinner the whole family will love. Whether you’re looking for a nutritious weeknight option or a game-day favorite, this easy Turkey Taco Soup checks all the boxes.
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Recipe Information
Ingredients
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons taco seasoning
- 14.5 ounces diced tomatoes with green chilies (Rotel or similar)
- 15 ounces black beans, rinsed and drained
- 15 ounces pinto beans, rinsed and drained
- 1 cup frozen corn
- 4 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup cilantro, chopped (optional, for garnish)
- 0.5 cup shredded cheddar cheese (optional, for topping)
- 0.25 cup sour cream (optional, for topping)
- 2 cups tortilla chips (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat. Add the ground turkey and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.
Stir in the diced onion and garlic, cooking until the onion becomes translucent, about 3-5 minutes.
Sprinkle in the taco seasoning and stir, ensuring the spices coat the turkey and vegetables evenly.
Add the diced tomatoes with green chilies, black beans, pinto beans, frozen corn, chicken broth, and tomato paste. Stir everything together to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 20 minutes, stirring occasionally.
Season the soup with salt and black pepper, adjusting to taste.
Remove the pot from heat and ladle the soup into bowls.
Garnish with chopped cilantro if desired, and serve with optional toppings like shredded cheddar cheese, sour cream, and tortilla chips.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 1044 mg | 45% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 6.9 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 946 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
