Light, zesty, and weeknight-easy—this Ground Turkey Taco Soup packs all your favorite taco flavors into a cozy, one-pot bowl. Lean turkey simmers with tomatoes, beans, corn, and a bold taco spice blend until the broth turns rich and savory. It’s hearty but not heavy, naturally high in protein, and endlessly customizable with a toppings bar so everyone can build their perfect bowl.
Think of it as taco night in soup form: quick to prep, pantry-friendly, and great for meal prep. Brown the turkey, add the cans and spices, and let the pot do the rest. The result is a chili-adjacent soup that’s bright with lime, lightly smoky, and perfect over a handful of crushed tortilla chips or rice. Leftovers taste even better the next day.
Keep it mild for family-friendly dinners or crank up the heat with chipotle or jalapeños. Either way, you’ll have a comforting, colorful pot that makes busy evenings feel easy—and delicious.
Key Ingredients & Substitutions
A smart mix of lean protein, aromatics, and pantry staples creates big flavor with minimal effort.
Ground turkey: 93% lean strikes a balance between flavor and lightness. Use 99% lean and add 1 tablespoon oil for browning, or swap in ground chicken or beef.
Onion & garlic: The savory base. In a pinch, use 1 teaspoon each onion powder and garlic powder added with the spices.
Taco seasoning: A store packet works, or mix chili powder, cumin, paprika, oregano, garlic, onion, and salt. Low-sodium keeps you in control.
Diced tomatoes: Regular or fire-roasted for deeper flavor. Rotel-style tomatoes add a gentle kick.
Tomato sauce: Adds body and ties flavors together. Crushed tomatoes can substitute; thin with a splash of broth if needed.
Beans: Black and pinto are classic. Kidney beans work too—use what you have, rinsed and drained.
Corn: Sweet pop and color; frozen or canned both work. Fire-roasted corn brings light smokiness.
Broth: Chicken or turkey broth sets the soup’s body; choose low-sodium to finish seasoning to taste.
Green chiles: Mild heat and tang. Omit for very mild soup or swap with chopped jalapeño for extra spice.
Lime: A squeeze at the end brightens everything; lemon works in a pinch.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven (5–6 quarts)
- Wooden spoon or sturdy spatula
- Cutting board and chef’s knife
- Measuring cups and spoons
- Ladle for serving
Flavor Variations & Add-Ins
- Chipotle-lime: Add 1–2 teaspoons minced chipotle in adobo and finish with extra lime.
- Creamy taco soup: Stir in 4 oz cream cheese or 1/2 cup half-and-half during the last 5 minutes.
- Veggie-forward: Add diced zucchini and bell pepper with the onion; stir in 2 cups baby spinach at the end.
- Southwest ranch: Add 1–2 tablespoons ranch seasoning and top with cilantro and avocado.
- Low-carb: Skip beans and corn; add 3 cups riced cauliflower for the last 5–7 minutes.
- High-heat: Use hot green chiles and add 1/2–1 teaspoon cayenne or crushed red pepper.
How to Make Ground Turkey Taco Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil (use if turkey is very lean)
- 1 1/2 pounds ground turkey (93% lean preferred)
- 1 medium yellow onion, finely chopped
- 3–4 garlic cloves, minced
- 2–3 tablespoons taco seasoning (packet or homemade), to taste
- 1 teaspoon ground cumin (extra boost)
- 1/2 teaspoon smoked paprika (optional)
- 1 (28 oz) can diced tomatoes (fire-roasted optional)
- 1 (15 oz) can tomato sauce
- 1 (4 oz) can diced green chiles (mild or hot)
- 4 cups low-sodium chicken or turkey broth
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can pinto or kidney beans, rinsed and drained
- 1 1/2 cups corn (frozen or canned/drained)
- 3/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- Juice of 1 lime (about 2 tablespoons), plus wedges for serving
- For topping/serving: Shredded cheddar or Monterey Jack, sour cream or Greek yogurt, avocado, cilantro, sliced jalapeños, chopped red onion, tortilla chips
How Much Time Will You Need?
Hands-on prep is about 15 minutes; simmer 20–25 minutes for flavors to meld. Total: roughly 40 minutes.
Step-by-Step Instructions:
1. Brown the turkey
Set a large pot over medium-high heat. Add oil if your turkey is very lean. Add ground turkey and a pinch of salt; cook, breaking into small crumbles, until lightly browned and no longer pink, 6–8 minutes. Spoon off excess liquid if needed.
2. Sauté aromatics
Add onion and cook until softened, 3–4 minutes. Stir in garlic and cook 30 seconds until fragrant.
3. Bloom spices & build base
Stir in taco seasoning, cumin, and smoked paprika. Toast 30–60 seconds, then add diced tomatoes, tomato sauce, green chiles, and broth. Scrape up any browned bits on the bottom of the pot.
4. Simmer & add beans
Bring to a lively simmer and cook 10 minutes. Stir in black beans, pinto beans, and corn. Continue simmering another 10–12 minutes until the flavors meld and the broth thickens slightly.
5. Finish bright & season
Stir in lime juice. Taste and adjust salt and pepper. If you want more heat, add cayenne or minced jalapeño to taste.
6. Serve
Ladle into bowls and top with cheese, a dollop of sour cream, avocado slices, cilantro, and crushed tortilla chips. Pass extra lime wedges at the table.
Pro Tips for Best Texture & Taste
Small moves add up to maximum flavor in a short cook time.
- Toast the spices: Briefly blooming in fat deepens their flavor—don’t skip this step.
- Layer the acid: Lime at the end brightens the soup; add more at the table to taste.
- Control thickness: Simmer uncovered for thicker, chili-like soup; add warm broth to thin.
- Salt last: Canned goods and seasoning blends vary in saltiness. Finish seasoning after simmering.
- Make it a meal: Serve over rice or with warm tortillas for hearty appetites.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes. Brown turkey with onion and garlic on the stovetop (key for flavor), then transfer to a slow cooker with tomatoes, sauce, chiles, broth, spices, beans, and corn. Cook on LOW 6–8 hours or HIGH 3–4 hours. Stir in lime juice before serving.
How do I make it dairy-free or gluten-free?
The soup is naturally dairy-free (skip cheesy toppings). For GF, use certified gluten-free taco seasoning and broth; serve with GF chips.
Can I prep it ahead?
Absolutely. The soup keeps 4 days refrigerated and tastes even better the next day. Reheat gently and refresh with a splash of broth and a squeeze of lime.
Can I freeze it?
Yes—cool completely and freeze up to 3 months. Thaw overnight, reheat, and brighten with fresh lime and cilantro before serving.
How can I boost protein or fiber?
Add an extra can of beans, stir in 1/2 cup quinoa (simmer 15 minutes), or top with Greek yogurt for a creamy, protein-rich finish.