You need to make this Turkey Taco Soup for #DDSoupWeek 2025. It’s a comforting one-pot meal that blends the heartiness of turkey chili with bright, Mexican-inspired flavors. Ready in about 50 minutes total with only 10 minutes of hands-on prep, this soup is an easy weeknight winner that freezes well and makes excellent leftovers.
This recipe relies on lean ground turkey and two kinds of canned beans for protein and texture. Ground turkey can be bland on its own, but here it’s seasoned with tomato paste, mild taco seasoning, fire-roasted tomatoes, and diced green chiles, creating a smoky, savory broth that’s cozy without being overly spicy. The final bright notes from lime juice and cilantro balance the richness, while optional toppings—cheese, Greek yogurt or sour cream, avocado, and corn chips—add creaminess and crunch.
Ingredients
- 2 tablespoons avocado oil
- 3/4 cup finely diced yellow onion (about 1/2 large onion)
- 3/4 cup small diced red bell pepper (about 1 bell pepper)
- 1/2 cup seeded, diced jalapeño (about 2 jalapeños, optional)
- 3 garlic cloves, minced
- 2 pounds ground turkey
- 2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons tomato paste
- 1 (1.31-ounce) packet mild taco seasoning
- 4 cups chicken broth
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 (4-ounce) can diced green chiles
- 1 (15.5-ounce) can pinto beans, drained and rinsed
- 1 (15.5-ounce) can black beans, drained and rinsed
- Zest of 1/2 lime
- 1 cup frozen corn kernels
- 2 tablespoons freshly squeezed lime juice (about 1 lime)
- 1/4 cup finely chopped cilantro
- Shredded cheddar cheese, for serving (optional)
- Plain Greek yogurt or sour cream, for serving (optional)
- Cubed avocado, for serving (optional)
- Corn chips, for serving (optional)
Step-by-step
Step one: Sauté the peppers and onions
Heat the avocado oil in a large pot or Dutch oven over medium-high heat. Add the diced onion, red bell pepper, jalapeño (if using), and minced garlic. Cook, stirring frequently, until the vegetables are softened and fragrant, about 4 minutes.
Step two: Cook the turkey
Add the ground turkey and cook, breaking it up with the edge of a spoon, until no pink remains and the meat is cooked through, about 6–8 minutes. Drain any excess fat, if needed.
Step three: Add beans and seasoning
Stir in the salt, pepper, tomato paste, and taco seasoning until the paste is evenly distributed. Pour in the chicken broth, fire-roasted diced tomatoes, diced green chiles, drained pinto beans, drained black beans, and the lime zest. Bring the mixture to a rapid simmer, then reduce the heat to medium-low, cover, and let it cook about 10 minutes so the flavors meld and the beans warm through.
Step four: Stir in the finishing ingredients
Stir in the frozen corn, fresh lime juice, and chopped cilantro. Let the soup rest a few minutes until the corn is warmed through. Taste and adjust seasoning with additional salt and pepper as needed.
Step five: Garnish and serve
Ladle the soup into bowls and offer toppings on the side: shredded cheddar, a dollop of Greek yogurt or sour cream, chopped cilantro, diced avocado, and corn chips for crunch. This soup is great hot, and toppings can be tailored per-person to keep leftovers fresher.
Recipe FAQs
What else can I use instead of ground turkey?
Ground chicken is the closest lean substitute. If you prefer a richer flavor, use ground beef. For a vegetarian option, replace the turkey with extra beans, lentils, or a plant-based ground meat alternative.
How can I freeze this?
This soup freezes very well. Cool it completely, then transfer to freezer-safe containers and freeze up to 3 months. Thaw overnight in the refrigerator before reheating, or reheat from frozen on the stovetop over medium heat—add extra broth if the soup seems too thick.
What’s the best way to reheat leftovers?
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop over medium heat for 8–10 minutes, stirring occasionally, or heat in the microwave in 1-minute increments. Add a splash of broth or water if the soup has thickened in the fridge.
Can I make this in a slow cooker?
Yes. Follow steps 1 and 2 to cook the aromatics and brown the turkey, then transfer everything to a slow cooker and cook on low for 8 hours or high for 4 hours. Stir in the corn, lime juice, and cilantro right before serving.
Nutrition (per serving, approximate)
- Calories: 271 kcal
- Protein: 38 g
- Carbohydrates: 13 g
- Fat: 8 g
- Sodium: 1495 mg
- Fiber: 2 g
Nutrition information is automatically calculated and should be used as an approximation.
Additional info
- Prep: 10 mins
- Cook: 40 mins
- Total: 50 mins
- Servings: 6
- Author: Alex Snodgrass
This Turkey Taco Soup is a great way to celebrate #DDSoupWeek 2025—simple to make, family-friendly, and freezer-ready. If you try it, leave a comment to share how you served it and any favorite toppings or swaps!
Photography and styling by Eat Love Eats.