There’s something about a pot of taco-flavored soup bubbling on the stove that makes a house feel like home. Ground turkey taco soup is exactly that — savory, bright, and forgiving — the kind of weeknight dinner I make when I want something comforting without a lot of fuss. I first started throwing this together on a rainy Tuesday when I had a pound of ground turkey in the fridge and a pantry full of canned beans and tomatoes. Within 30 minutes the whole kitchen smelled like cumin, garlic, and warm tortillas; the kids called from the other room before the timer even buzzed.
This version stays true to the easy weeknight spirit: browned ground turkey, bright diced tomatoes, sweet corn, two kinds of beans, a spoonful of salsa and taco seasoning, all simmered in vegetable broth. It’s balanced — protein from the turkey and beans, fiber and color from the vegetables, and a saucy, spiced broth that’s great spooned into bowls or ladled into an edible tortilla bowl. Below I’ll walk you through why each step matters, what to watch for, and a few ways I’ve adapted it over the years.
Ingredients Needed
- Ground turkey – the lean protein backbone; browns quickly and soaks up taco spices.
- Sweet corn – adds pops of sweetness and texture; canned works great for convenience.
- Diced tomatoes – bring acidity and body to the broth so it doesn’t taste flat.
- Kidney beans – hearty and filling, they give the soup a chili-like texture.
- Black beans – earthy and smooth; they pair well with the corn and turkey.
- Salsa – an easy way to layer flavor; choose a chunky or smooth salsa depending on how brothy you like the soup.
- Taco seasoning – provides the cumin, chili, and oregano notes; use a gluten-free blend if needed.
- Vegetable broth – the cooking liquid that ties everything together; chicken broth also works if you prefer a richer base.
- Optional toppings – sour cream, shredded cheese, avocado, tortilla chips, and cilantro to finish with texture and freshness.
If you enjoy the flavors of ground turkey, you might want to try our ground turkey burrito bowls that are equally delicious and easy to prepare.
Step-by-Step Cooking Instructions — Quick turkey soup (clear steps)
- Prep (about 15 minutes): Open and drain the cans (corn, beans, tomatoes if desired), rinse the beans briefly under cold water so they don’t cloud the broth, and measure out your salsa and taco seasoning. If you like fresh aromatics, mince a clove or two of garlic and half an onion — I often do because that little step bumps the flavor up noticeably.
- Brown the turkey (6–8 minutes): Heat a large pot over medium-high and add a small drizzle of oil if your turkey is extra lean. Crumble the ground turkey into the pot and let it sit for a minute before stirring — that first sear gives you browning and caramel flavor. Stir and break the meat into bite-sized pieces. You’re looking for no pink and a little golden color on the edges. If the pan looks crowded, the meat will steam instead of brown; tip: cook in batches or use a wide pot.
- Drain and return (1–2 minutes): If there’s excess fat, drain it off carefully. Very lean turkey might release almost nothing; that’s fine. Return the browned turkey to the pot.
- Add the canned ingredients and broth (2–3 minutes): Drain and rinse the corn and beans, then add them to the pot along with the diced tomatoes, salsa, taco seasoning, and vegetable broth. Stir to combine. The soup will look loose at first — don’t worry, it reduces and concentrates while simmering.
- Bring to a boil, then simmer (30 minutes): Increase heat to bring the pot to a gentle boil, then reduce to low and simmer uncovered for 30 minutes. This simmer is important: it softens the beans just a bit more, lets the flavors meld, and thickens the broth marginally. If you want a thicker soup, simmer a little longer or mash some beans against the side of the pot to release starch.
- Finishing and tasting: Give it a final taste about 5 minutes before you plan to serve. Adjust salt — remember canned ingredients bring sodium, so salt sparingly. If it tastes flat, try a squeeze of lime or a pinch of salt rather than more chili or sugar. If it’s too spicy, stir in a spoonful of plain yogurt or sour cream to cool it down.
- Serve: Ladle into bowls and offer toppings. I always keep shredded cheese and tortilla chips on the table. The contrast between the warm, savory soup and the crunchy chip is my kids’ favorite part.
Nutritional Information
Per the original recipe yield of about 6 servings, this soup is a relatively lean, protein-forward meal. The published estimate for one serving is around 301 kcal. Below are approximate, conservative estimates per serving based on the listed ingredients and typical canned products (note these are estimates and can vary by brand):
- Calories – ~301 kcal per serving (as listed in the original recipe).
- Protein – ~22–26 g per serving. Ground turkey and beans are the main contributors.
- Fat – ~8–12 g per serving, depending on how lean your turkey is and whether you drain any pan juices.
- Carbohydrates – ~28–34 g per serving, coming from beans, corn, and tomatoes.
- Fiber – ~6–8 g per serving, from black beans and kidney beans.
- Key vitamins/minerals – good source of iron and potassium (from beans and tomatoes) and vitamin C (from tomatoes and optional lime garnish).
Why ground turkey? It’s generally lower in saturated fat than ground beef while still providing a robust protein base. Using beans boosts fiber and satiety, making the bowl feel substantial without a heavy calorie load. If you need precise macros for a diet plan, I recommend plugging your exact brands into a nutrition calculator — canned ingredients can vary widely in sodium and calories.
Variation Suggestions for Dietary Restrictions
This soup is naturally adaptable. I’ve made versions for gluten-free, dairy-free, low-carb, and vegetarian eaters with simple swaps.
- Gluten-free – Use a certified gluten-free taco seasoning and check labels on your salsa and canned goods.
- Dairy-free – Skip dairy toppings (sour cream/cheese). Avocado and a squeeze of lime add creaminess without dairy.
- Low-carb – Reduce the corn and skip starchy beans; add extra chopped zucchini or cauliflower rice to keep volume and fiber without the carbs.
- Vegetarian / Vegan – Replace ground turkey with crumbled firm tofu, tempeh, or a plant-based ground meat. Use vegetable broth and increase the beans for protein.
- Lower sodium – Choose no-salt-added canned tomatoes and beans, low-sodium broth, and taste before adding salt.
For a different flavor profile, consider making our chicken enchilada soup which is also perfect for those who love savory Mexican dishes.
Creative Serving Ideas
I often switch up how I serve this soup depending on mood and who’s at the table. A few ideas that have been crowd-pleasers:
- Taco soup bowls – Bake small tortillas into bowls and ladle the soup into them so everything is edible and fun.
- Over rice or quinoa – Make it heartier by spooning soup over a bed of grains to stretch servings for a larger family.
- As a filling – Thicken the soup slightly and use it as a filling for warm tortillas or burritos.
- With cornbread – The sweet corn notes in the soup pair wonderfully with a crumbly, buttery cornbread.
- Garnish plate – Put out bowls of shredded lettuce, diced avocado, sliced radishes, fresh cilantro, shredded cheese, and lime wedges so everyone customizes their bowl.
For an easy meal prep option, serve your taco soup with a refreshing Southwest chicken salad on the side.
Tips for Leftover Taco Soup
I almost always make a double batch because this one reheats beautifully. Here’s how I handle leftovers so they stay as tasty as the first bowl:
- Refrigeration – Cool the soup to room temperature then store in airtight containers for up to 3–4 days. The flavors actually deepen overnight.
- Freezing – Freeze in meal-sized portions for up to 3 months. Use freezer-safe containers or heavy-duty zip-top bags laid flat to save space. Thaw overnight in the fridge before reheating.
- Reheating – Reheat gently on the stovetop over medium-low heat. If it looks too thick after refrigeration, add a splash of broth or water. Avoid high heat; it can separate the salsa and change the texture.
- Repurposing leftovers – Stuff roasted bell peppers with reheated soup and top with cheese, or drain some of the broth and use the mixture as a filling for enchiladas or tacos. I’ve even mixed thickened leftovers into a baked casserole topped with crushed tortilla chips for crunch.
FAQs about Taco Soup
- How long does it take to make ground turkey taco soup?The total time to prepare and cook ground turkey taco soup is about 45 minutes, including 15 minutes of prep time and 30 minutes of cooking.
- Can I substitute ground turkey with another protein?Absolutely! You can use ground chicken, lean beef, or even plant-based options like lentils or textured vegetable protein for a vegetarian twist.
- How should I store leftover taco soup?Store leftover taco soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage of up to 3 months.
- What toppings go well with taco soup?Some popular toppings include sour cream, shredded cheese, avocado, diced tomatoes, tortilla chips, and fresh cilantro. Feel free to customize based on your preferences!
- Is this soup gluten-free?Yes, the soup is gluten-free as long as you use gluten-free taco seasoning and any gluten-free toppings. Always double-check labels when choosing ingredients.
Conclusion
Ground turkey taco soup is the kind of recipe I reach for when I want something fast, filling, and forgiving. It’s flexible — you can stretch it with grains, make it heartier with extra beans, or lighten it up for a lean weeknight meal. I’ve tested different spice blends and ingredient swaps, and this straightforward version is what I come back to: simple steps, pantry-friendly ingredients, and a flavor that comforts without weighing you down. Try it with different toppings, stash some in the freezer for busy nights, and tell me how you made it your own — I love hearing about swaps and accidental hits from readers.
Small final note from real kitchen experience: if your soup ever tastes one-dimensional, a tiny squeeze of lime right before serving brightens the whole bowl. That citrus snap is my secret to making a simple soup sing.
Ground Turkey Taco Soup
Ingredients
Method
- In a large pot, start by cooking and crumbling ground turkey. Drain fat then return it to the stove top.
- Drain and rinse corn and beans. Place your beans and remaining ingredients into your pot. Bring to a boil and then reduce the heat to low and allow to simmer for 30 minutes.
- Serve topped with your favorite taco toppings. Optional toppings: sour cream, shredded cheese, tortilla chips, and cilantro.