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Turkey Taco Soup

A hearty and flavorful soup perfect for a weeknight meal. This easy recipe combines ground turkey, beans, corn, and tomatoes for a delicious and satisfying dish.
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
  

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
  • 1/2 teaspoon Cumin
  • 1/4 teaspoon Oregano
  • 1/4 teaspoon Cayenne pepper optional
  • to taste Salt
  • to taste Pepper
  • 1 cup Shredded cheddar cheese or your favorite cheese
  • for serving Tortilla chips
  • optional Sour cream or Greek yogurt for serving
  • optional Chopped cilantro or green onions for serving

Equipment

  • Large pot or Dutch oven

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 1 minute more.
  3. Add the ground turkey 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.
  6. Serve hot, topped with shredded cheese, tortilla chips, sour cream or Greek yogurt, and cilantro or green onions, if desired.

Notes

For a thicker soup, mash some of the beans against the side of the pot before simmering. Leftovers can be stored in the refrigerator for up to 3 days.