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
Scale
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.
