Go Back
Turkey Taco Soup

Turkey Taco Soup

A hearty and flavorful soup perfect for a quick weeknight meal. This easy recipe combines ground turkey with a blend of beans, corn, and tomatoes for a satisfying and delicious soup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 1 pound Ground turkey
  • 1 15 ounce can Diced tomatoes (undrained)
  • 1 15 ounce can Black beans rinsed and drained
  • 1 15 ounce can Corn drained
  • 1 10 ounce can Diced tomatoes and green chilies (Rotel) undrained
  • 4 cups Chicken broth
  • 1 teaspoon Chili powder
  • 1 teaspoon Cumin
  • 1/2 teaspoon Oregano
  • 1/4 teaspoon Cayenne pepper optional
  • to taste Salt
  • to taste Pepper
  • 1 cup Shredded cheddar cheese for serving
  • for serving Tortilla chips
  • optional Sour cream or Greek yogurt for serving
  • optional Cilantro chopped, for serving

Equipment

  • Large pot or Dutch oven
  • Measuring Spoons
  • Measuring Cups

Method
 

Instructions
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Add the ground turkey to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Stir in the diced tomatoes (undrained), black beans, corn, Rotel (undrained), chicken broth, chili powder, cumin, oregano, and cayenne pepper (if using). Season with salt and pepper to taste.
  5. Bring the soup to a boil, then reduce heat and simmer for at least 15 minutes, or longer for a richer flavor. The longer it simmers, the more the flavors will meld.
  6. Serve hot, topped with shredded cheddar cheese, tortilla chips, sour cream or Greek yogurt, and cilantro (if desired).

Notes

For a thicker soup, mash some of the beans against the side of the pot before simmering. You can also add other vegetables like diced bell peppers or jalapenos for extra flavor and texture. Leftovers can be stored in the refrigerator for up to 3 days.