If you're looking for a quick meal for a busy night, try this easy turkey taco soup. Simple pantry ingredients combine to make this delicious soup that's a little bit spicy and totally satisfying.
This recipe makes a big pot of soup, so you can feed a crowd. Any leftover soup reheats really well too, enjoy!
I love ground turkey recipes. Using a lean variety saves on fat and we can give red meat a break. Plus, once I’m done browning and adding in spices, it’s just a flavorful as ground beef.
Ingredients
- 1 tablespoon Olive Oil
- 1 Medium Onion, finely diced
- 3-4 Garlic Cloves, minced
- 1 pound Ground Turkey, lean but not turkey breast – we used 93% Lean 7% Fat
- 2 tablespoons Chili Powder
- ½ tablespoon Cumin
- ¼ teaspoon Crushed Red Pepper Flakes (if desired, just keep in mind that they will add a kick to your soup)
- 1 (28 ounce) can Crushed Tomatoes (we used fire roasted)
- 4 cups Chicken Broth
- 2 (15 ounce) cans Black Beans, drained and rinsed
- 2 cups Frozen Corn
- Salt, to taste if needed – wait until the end
- Suggested toppings: Sour Cream, Chopped Cilantro, Green Onions, Tortilla Chips or Strips, Shredded Cheddar Jack Cheese
Recipe tip
Get rid of the pesky stringy pieces that scream ground turkey by using a fork to gently press and fold the meat to destroy the pattern. Try to not overwork it, combine it just enough to get rid of the strings.
Once you drop the turkey into the skillet, you’ll still need to break it up with a wooden spoon or spatula, but stringy turkey will be a thing of the past.
For more delicious ground turkey recipes try this turkey picadillo or this taco dip.
How to make our turkey taco soup
- Heat the olive oil in a large pot over medium heat. When the oil is hot, but nowhere near smoking, add the onions and cook for approximately 5 minutes, stirring frequently.
- Next, add the garlic to the pot and cook another 1-2 minutes, stirring frequently.
- Raise the heat to medium-high and add the turkey, chili powder, cumin and crushed red pepper (if using) to the pot.
- Stir to mix well and break up the ground turkey with a wooden spoon or spatula. Cook approximately 5 – 7 minutes until it is browned, stirring frequently.
- Add the chopped tomatoes, chicken broth, black beans and corn to the pot. Raise the heat to high and stir the soup well to combine all of the ingredients.
- When the soup comes to a boil, lower the heat to medium-low, cover the pot and simmer the soup for at least 20 – 25 minutes to let all those flavors develop and come together.
- Stir the taco soup occasionally and keep it at a simmer. If it’s boiling too vigorously, lower the heat a bit.
- Taste and add salt if needed. As a reference we added 1 teaspoon to ours.
Top the soup with sour cream, shredded cheese, chopped cilantro, tortilla chips or the toppings of your choice.
Storing and reheating instructions
Store leftovers in an airtight container in the refrigerator for 3-4 days. To freeze the soup, cool it quickly and place in freezer-safe containers. Leave an inch or two of space at the top to allow for expansion. Freeze for 2-3 months.
Gently, reheat the soup in a covered saucepan over medium-low to low heat until heated through (at least 165°F), stir occasionally. Or reheat in the microwave. Stir often to prevent burning and to heat evenly.
Regardless of the reheating method used it may be necessary to add a few tablespoons of broth or water if the soup thickens when stored.
For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
If you like this recipe check out our ground turkey tortilla soup and this amazing southwestern steak soup that's a hearty meal in a bowl!
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📖 Recipe
Turkey Taco Soup
Ingredients
- 1 tablespoon Olive Oil
- 1 Medium Onion finely diced
- 3-4 Garlic Cloves minced
- 1 pound Ground Turkey lean but not turkey breast – we used 93% Lean 7% Fat
- 2 tablespoons Chili Powder
- ½ tablespoon Cumin
- ¼ teaspoon Crushed Red Pepper Flakes if desired
- 1 28 ounce can Crushed Tomatoes
- 4 cups Chicken Broth
- 2 15 ounce cans Black Beans, drained and rinsed
- 2 cups Frozen Corn
- Salt to taste if needed
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onions and cook for approximately 5 minutes, stirring frequently.
- Add the garlic to the pot and cook another 1-2 minutes, stirring frequently.
- Raise the heat to medium-high and add the ground turkey, chili powder, cumin and crushed red pepper (if using) to the pot.
- Stir to mix well and break up the ground turkey with a wooden spoon or spatula. Cook approximately 5 – 7 minutes until it is browned, stirring frequently.
- Add the chopped tomatoes, chicken broth, black beans and corn to the pot. Raise the heat to high and stir the soup well to combine all of the ingredients.
- When the soup comes to a boil, lower the heat to medium-low, cover the pot and simmer the soup for at least 20 – 25 minutes to let all those flavors develop and come together.
- Stir the taco soup occasionally and keep it at a simmer. If it’s boiling too vigorously, lower the heat a bit.
- Top the soup with sour cream, shredded cheese, chopped cilantro, tortilla chips or the toppings of your choice.
- Taste and add salt, if needed.
Notes
- Suggested toppings: Sour Cream, Chopped Cilantro, Green Onions, Tortilla Chips or Strips, Shredded Cheddar Jack Cheese
- Get rid of stringy pieces in the ground turkey by gently pressing and folding it with a fork destroying the pattern.
- Try to not overwork the ground turkey, combine it just enough to get rid of the strings.
- Do not add salt to the soup until you taste at the end. Use reduced sodium ingredients if you are sensitive to salt.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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