If you are searching for a comforting, flavorful, and wholesome meal that comes together in no time, this Easy Turkey Taco Soup Recipe is exactly what you need. Packed with lean ground turkey, vibrant peppers, hearty black beans, and a perfect blend of spices, this soup warms you up from the inside out while delivering layers of delicious Mexican-inspired flavors. It’s not only simple to prepare but also versatile, making it a go-to recipe for busy weeknights or casual gatherings with friends and family.
Ingredients You’ll Need
The magic of this soup lies in its straightforward yet vibrant ingredients. Each one plays a crucial role, whether it’s building rich texture, balancing flavors, or adding a pop of color. Getting these items ready means you’re just a few steps away from a satisfying bowl of hearty goodness.
- 1 tablespoon olive oil: For sautéing the turkey and adding a subtle fruitiness to the base.
- 1 1/2 pounds ground turkey: The lean protein star of the show, keeping the soup light yet filling.
- 1 small yellow onion, diced: Adds sweetness and depth when softened.
- 1 small red bell pepper, diced: Brings a vibrant color and slight sweetness.
- 1 small green bell pepper, diced: Adds a fresh, grassy note and crunch.
- 6 cloves garlic, minced: Gives the soup a fragrant, savory backbone.
- 2 teaspoons salt: Balances and enhances every flavor, with room to adjust at the end.
- 1 teaspoon dried oregano: Contributes herby, slightly bitter undertones.
- 1/2 teaspoon chipotle powder: Infuses a mild smoky heat that tingles the palate.
- 1 teaspoon smoked paprika: Deepens the smoky, earthy character in the soup.
- 1 tablespoon cumin: Adds warm, nutty notes reminiscent of classic taco seasoning.
- 1/4 teaspoon black pepper: Freshly ground for subtle heat and complexity.
- 2 tablespoons tomato paste: Intensifies tomato flavor and helps thicken the broth.
- 1 – 15oz can fire roasted diced tomatoes: Adds acidity and smoky depth.
- 2 – 15oz cans black beans, rinsed and drained: Introduce creaminess and fiber.
- 1 – 4oz can green chilies: For an extra mild kick and authentic Southwest flair.
- 1/4 cup lime juice: Brightens the entire dish with acidity and freshness.
- 32 oz chicken broth: The savory liquid that ties all the ingredients into a hearty soup.
- 1 bay leaf: Adds subtle herbal notes that round out the flavor.
- 2 cups frozen corn: A sweet pop and pleasing texture contrast.
- Sour cream or Greek yogurt, for serving: Provides creaminess and cooling contrast.
- Shredded orange cheddar cheese: Melts beautifully into the hot soup for richness.
- Cilantro, for serving: Fresh herbaceous garnish to brighten every spoonful.
- Diced red onion, for serving: Adds a crunchy, sharp bite.
- Lime wedges, for serving: Invite your guests to add a final burst of zing.
How to Make Easy Turkey Taco Soup Recipe
Step 1: Brown the Turkey and Sauté the Veggies
Start by heating a large heavy-bottomed pot over medium-high heat. Once hot, pour in the olive oil, then add the ground turkey. Break it up as it browns evenly, turning it into flavorful crumbles. When it’s no longer pink, toss in the diced onion, red and green bell peppers, and garlic. Sauté these until the onions turn translucent and the peppers soften just a bit, filling the kitchen with irresistible aromas.
Step 2: Build the Flavor Base
Next, sprinkle in the salt, oregano, chipotle powder, smoked paprika, cumin, and freshly ground black pepper. Stir these spices throughout the turkey-veggie mixture, letting their fragrance bloom. Add the tomato paste, stirring well so it gently caramelizes against the pan, enriching the soup’s depth with a sweet tomato punch.
Step 3: Add Broth, Beans, and More
Pour in the fire roasted diced tomatoes, well-rinsed black beans, chopped green chilies, zesty lime juice, and comforting chicken broth. Drop in the bay leaf for subtle herbal nuances. Give everything a good stir, then crank up the heat to bring the soup to a lively boil.
Step 4: Simmer to Perfection
Once boiling, turn the heat down and cover the pot. Let the soup bubble gently for about 20 to 25 minutes, allowing all the flavors to marry beautifully. This simmering stage softens the beans further and lets the broth absorb the spices and tomato-rich goodness.
Step 5: Finish with Corn and Serve
Finally, stir in the frozen corn and let it warm through for a few minutes. The corn adds a sweet crunch that balances the smoky spice. Now your soup is ready to ladle into bowls and enjoy the cozy satisfaction it brings!
How to Serve Easy Turkey Taco Soup Recipe
Garnishes
Nothing elevates this soup like fresh garnishes. A dollop of sour cream or creamy Greek yogurt cools the spiciness while shredded orange cheddar cheese melts gloriously into the warm soup. Sprinkle bright cilantro and diced red onion on top to add layers of freshness and texture. Don’t forget a lime wedge on the side to squeeze over each serving for a vibrant finishing touch.
Side Dishes
This soup pairs fantastically with a range of sides. Serve it alongside crunchy tortilla chips or warm corn tortillas for dipping, or a simple green salad dressed with a citrus vinaigrette to keep things light. Even a scoop of Spanish rice or a warm crusty bread loaf complements the soup’s bold flavors beautifully.
Creative Ways to Present
For a fun twist, serve the soup in individual mini cast iron skillets or inside hollowed-out bread bowls. Layer your garnishes buffet-style, letting everyone customize their bowls. Another idea is to transform the leftovers into a taco filling by thickening the soup down and scooping it into tortillas with your favorite toppings.
Make Ahead and Storage
Storing Leftovers
After enjoying your first serving, transfer any leftover Easy Turkey Taco Soup Recipe into airtight containers and pop them in the fridge. It keeps well for 3 to 4 days, allowing you to savor those delicious layers of flavor again without extra cooking.
Freezing
This soup freezes like a dream! Cool it completely before spooning into freezer-safe containers or heavy-duty freezer bags. Label with the date, and it will hold up for up to 3 months. Freezing is perfect for meal prepping or those days you want a quick, hearty meal waiting.
Reheating
Reheat the soup gently on the stove over medium heat, stirring occasionally until steaming hot all the way through. If it’s too thick, add a splash of broth or water to loosen it. Garnish fresh after reheating for that crisp texture and bright flavor pop.
FAQs
Can I use ground beef instead of turkey?
Absolutely! Ground beef adds richness and a slightly different flavor profile. Just choose lean beef to maintain a healthy balance and cook similarly to the turkey.
How spicy is this soup?
This Easy Turkey Taco Soup Recipe has a mild to moderate spice level, mainly from chipotle powder and green chilies. You can adjust the spice by reducing or skipping the chipotle powder if preferred.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free as long as you use gluten-free chicken broth and check canned ingredients for any hidden gluten additives.
Can I make this soup vegetarian?
Definitely! Swap the ground turkey for extra beans or lentils, and use vegetable broth instead of chicken broth for a vegetarian-friendly version that’s just as hearty.
What’s the best way to reheat leftover soup without losing flavor?
Reheat slowly on the stovetop over medium-low heat and stir frequently. Add a bit of fresh lime juice and any desired fresh garnishes after reheating to brighten the flavors.
Final Thoughts
This Easy Turkey Taco Soup Recipe is a warm hug on a chilly day — simple, satisfying, and bursting with flavor. Once you try it, you’ll want this soup on rotation for weeknight dinners, casual lunches, or whenever you crave something comforting and nourishing. Give it a go and enjoy every hearty spoonful!
Print
Easy Turkey Taco Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Low Fat
Description
This Easy Turkey Taco Soup is a hearty and flavorful dish perfect for a cozy meal. Made with lean ground turkey, colorful bell peppers, beans, and a blend of smoky spices, this soup is both nutritious and satisfying. Ready in under an hour, it combines the vibrant essence of taco flavors with the comfort of a warm bowl of soup, garnished with creamy sour cream, cheddar cheese, fresh cilantro, and lime wedges.
Ingredients
Protein and Vegetables
- 1 tablespoon olive oil
- 1 1/2 pounds ground turkey
- 1 small yellow onion, diced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 6 cloves garlic, minced
Seasonings and Spices
- 2 teaspoons salt (plus more to taste)
- 1 teaspoon dried oregano
- 1/2 teaspoon chipotle powder
- 1 teaspoon smoked paprika
- 1 tablespoon cumin
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste
Canned and Broth Ingredients
- 1 – 15oz can fire roasted diced tomatoes
- 2 – 15oz cans black beans, rinsed and drained
- 1 – 4oz can green chilies
- 1/4 cup lime juice
- 32 oz chicken broth
- 1 bay leaf
Additional Ingredients and Garnishes
- 2 cups frozen corn
- Sour cream or Greek yogurt, for serving
- Shredded orange cheddar cheese, for serving
- Cilantro, for serving
- Diced red onion, for serving
- Lime wedges, for serving
Instructions
- Heat the pot: Heat a large heavy-bottomed pot over medium-high heat to prepare for cooking the ground turkey.
- Brown the turkey: Add olive oil to the hot pot, then add the ground turkey. Brown the turkey thoroughly, breaking it up with a spatula as it cooks to ensure even browning.
- Sauté vegetables: Once the turkey is browned, add the diced onion, red and green bell peppers, and minced garlic. Cook for 3-4 minutes until the onions and peppers are tender and fragrant.
- Add seasonings: Stir in salt, dried oregano, chipotle powder, smoked paprika, cumin, black pepper, and tomato paste. Mix well to combine all flavors.
- Add liquids and beans: Pour in the fire-roasted diced tomatoes, black beans, green chilies, lime juice, chicken broth, and add the bay leaf. Stir all ingredients together thoroughly, then bring the mixture to a boil.
- Simmer the soup: Reduce the heat to low to maintain a gentle simmer. Cover the pot and let the soup cook for 20-25 minutes to meld flavors and cook thoroughly.
- Add corn: Stir in the frozen corn and simmer the soup for an additional few minutes until the corn is heated through.
- Serve and garnish: Ladle the soup into bowls and serve topped with sour cream or Greek yogurt, shredded cheddar cheese, chopped cilantro, diced red onion, and lime wedges for squeezing. Enjoy warm.
Notes
- You can substitute ground chicken or lean ground beef for turkey if preferred.
- Adjust the chipotle powder to control the spiciness of the soup.
- For a vegetarian version, omit the turkey and use vegetable broth instead of chicken broth.
- Leftovers keep well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
- If lactose intolerant, use lactose-free yogurt or omit the sour cream and cheese toppings.
