Every spoonful of this Turkey Taco Soup is brimming with flavor thanks to the ground turkey, beans, corn, and a perfectly seasoned broth. It’s a hearty and filling 30-minute soup that can easily be made on the stove or in a slow cooker for quick weeknight dinners or lazy weekends.

If you like the flavors in this soup, you should try my healthy turkey chili recipe, healthy white chicken chili and chicken tortilla soup. They’re all so good and beautifully laced with traditional Mexican flavors!

turkey taco soup in a bowl with garnish of lime and cilantro

Healthy Turkey Taco Soup

The best thing about this ground turkey taco soup (besides it being ridiculously tasty) is that it combines my two favorite things, turkey tacos, and belly-warming soup! It’s a healthy, hearty, and satisfying way of turning everyone’s favorite tacos into a delicious bowl of turkey chili taco soup!

It is a quick and easy dump and set dinner all done in one pot which makes it perfect for busy families on the go. Other easy 30 minute one pot meals we have on regular rotation include skillet enchiladas, Tex Mex chicken and zucchini and chili mac.

For this easy soup, just brown some turkey, throw everything in a pot and let the flavors meld. We also love one pot healthy taco pasta!

You can even make this healthy taco soup in a slow cooker or try this Instant Pot taco soup or stuffed pepper soup for a change! Using any kind of ground meat in soups is a great way to replicate our favorite comfort meals in the form of a cozy soup or chili. It’s also a creative way to use up ground turkey (or chicken, beef etc!)!

However you enjoy it, I’m sure your family will love this hearty, immune-boosting, and delicious soup! Load it up with your favorite taco toppings and serve with a side salad or a piece of crusty bread. Voila, a complete lunch or light dinner that everyone will love.

Why This Ground Turkey Soup Recipe Works?

  • It has all of the delicious flavors of a taco in the form of a hot bowl of soup!
  • Customizable from the meat, the veggies, and the seasonings!
  • High in fiber and protein, making it a hearty, comforting soup to have for dinner tonight and lunch tomorrow!
  • Makes great leftovers and is freezer-friendly.
  • It’s a 30-minute one-pot meal, which makes for the easiest clean-up!
  • A family meal that everyone will love whether it’s for lunch or dinner.
ground turkey soup recipe close up

Ingredients for Taco Soup with Ground Turkey

To make turkey taco soup, just look inside your pantry and freezer. I bet all the ingredients are already there 🙂

  • Meat: I always keep a package of ground turkey in the freezer to use for a quick weeknight dinner and to use for one of these ground turkey recipes. You can also use ground chicken or ground beef. Keep in mind ground poultry will be a healthier choice among your protein options.
  • Veggies and beans: Corn and beans. For taco soup, I like to use red kidney beans. You can also use Romano, white, navy, black or even pinto beans. You can also use a combination. Make sure to drain and rinse the beans before using them or use homemade cooked dried beans from stovetop or Instant Pot beans.
  • Seasoning: Homemade taco seasoning, onion powder, maple syrup, salt, and pepper. You can use fresh onion, but I like to have taco soup on the dinner table quickly.
  • Liquid: Water or low sodium broth and canned tomato sauce. Aim for low sodium tomato sauce and avoid added sugars as well.
  • Oil: A good quality oil for browning your meat. Lean turkey doesn’t produce much of its own fat so the oil is important for avoiding sticking to the bottom of the pan.

That’s it!

ground turkey taco soup ingredients

Dried beans tip: I cook and freeze organic dried beans in batches. I highly recommend you learn how to cook dried beans. You will save a lot of money vs. buying organic BPA-free canned beans. I now make pressure cooker black beans!

How to Make Ground Turkey Taco Soup

There is a full recipe card below.

Stovetop Taco Soup

  • Brown ground turkey: In a Dutch oven or heavy bottom large pot for 5 – 7 minutes or until no longer pink.
  • Add the taco seasoning and cook for 1 more minute. The heat brings out the flavors of the spices, so give it time to do its thing.
  • Add everything else: Tomato sauce, beans, corn, onion powder, maple syrup, salt, pepper, water.
  • Simmer for 20-60 minutes. A longer simmer time will deepen the flavors, but overall the soup is ready in no time.

As you can imagine the longer it sits, the better it gets, so don’t forget to save some leftovers for the next day!

Serve hot with fresh cilantro, sour cream or yogurt, creamy diced avocado, lime, green onion, cheese, and tortilla chips!

Slow Cooker Taco Soup

Follow the same instructions as the stovetop method and cook on Low for 7 – 8 hours or on High for 3 – 4 hours.

Optional Add In’s and Variations

  • If you don’t have any tomato sauce on hand, use canned diced tomatoes or Rotel with tomato paste instead. For a some extra taste, throw in some fire-roasted tomatoes!
  • For a vegetarian taco soup recipe, swap the meat for 1 cup of rice or other grain like quinoa, barley, or brown rice.
  • You can completely omit the meat and up the vegetables and beans. Veggie options could include carrots, celery, kale, zucchini etc. – cooking time may need to be adjusted when adding vegetables.
  • Use ground chicken instead of ground turkey for an equally flavorful soup.
  • If you like a little heat, add a dash of hot sauce or some sliced or diced jalapeno to finish it off.
  • For a smoky flavour add some smoked paprika or a couple of drops of liquid smoke.
  • Add additional Tex Mex spices for added seasoning. Things like cumin, paprika, and chili powder would taste great and make it a turkey chili taco soup.

Tips for Best Results

  • If you are using ingredients that are not labeled as low sodium, you may need to add less salt to the recipe.
  • This soup is best served hot.
  • As it cooks get your toppings ready and have everything prepared and ready to go at the same time! Slice your limes, grate your cheese, crush tortilla chips if you’re not keeping them whole, and slice or dice your avocado and onion!
  • As great as this soup is for families throughout the week, it’s also great for serving a crowd!

The longer your soup simmers, the more intense the flavors! Slow cooker taco soup will really enhances flavor profile as well.

FAQs

Can I used diced tomatoes vs. tomato sauce?

You can substitute the tomato sauce for canned tomatoes. If you want it as thick as a sauce you’ll want to add tomato paste along with it. If you’re ok with a thinner soupier consistency, you can just use the canned tomatoes and their juices.

How do I add additional vegetables to turkey taco soup?


Toss them in along with the rest of the ingredients and simmer away. If you’re worried about undercooking thicker, heartier veggies, you can start cooking them when you are browning the turkey meat.

Can I make vegetarian taco soup?

Yum! To make this a vegetarian taco soup, you can either completely omit the meat, which would still taste great, or replace it with an increase in beans and veggies, or add in some grain such as quinoa, brown rice, or barley.

How do I make this taco soup with ground turkey spicier?

My favorite way is to add diced jalapenos or green chilis right into the soup. You can also drizzle a bit of hot sauce on top as a garnish, toss in some red pepper flakes, or leave the sliced jalapenos for a topping!

Can I make this in the Instant Pot?

Of course! I have Instant Pot taco soup for you. It’s another dump and set, 30-minute one-pot meal that gets a ton of flavor from the pressure cooking process.

Ground turkey taco soup garnished with lime, avocado and cilantro.

Serving Recommendations for Turkey Taco Soup

For turkey taco soup toppings, use what you have on hand. Here are the toppings we like:

  • Shredded cheese: Tex Mex, colby jack, cheddar, etc.
  • Fresh herbs: Green onion, chopped red onion, and cilantro pack a punch.
  • For a creamy and citrus combo: Diced avocado and lime to squeeze over the soup are so good.
  • Crushed tortilla chips or leave them whole for scooping up all that good soup!
  • A dollop of plain yogurt or sour cream will give the entire meal a cool creamy balance.
  • Canned diced green chiles, or jalapenos for heat!

Potluck style: Turkey taco soup is amazing party food. Bring slow cooker taco soup to the potluck in your crockpot or Instant Pot and keep on warm. Super easy entertaining! You can make a taco soup bar with all the toppings, pour yourself a glass of wine, and watch everyone enjoy serving themselves.

Tex Mex themed dinner: Serve with Instant Pot chicken tacos and Mexican kale salad if you have extra hungry growing boys like I do!

On a hot summer day, enjoy all these flavors in healthy taco salad.

Making Ground Turkey Soup in Advance

Store: Leftovers should be stored in the refrigerator in an airtight container for up to 5 days.

Freeze: Turkey taco soup freezes well. Fully cook, cool completely, and freeze in an airtight container for up to 3 months.

Reheat: Reheat the desired amount of soup in a small pot by simmering on low heat. Cover and stir occasionally until warmed through.

Make-ahead for freezer: In a large Ziploc bag, add cooked ground turkey (let it cool first) along with the other ingredients (except water, cilantro, and garnishes). Let as much of the air out as possible, seal and freeze for up to 3 months. Thaw in the fridge overnight, add to the pot or slow cooker along with water, and cook as per further instructions + 1 hour. (this dinner is in my healthy freezer meal prep #3!)

More Hearty Soup Recipes

I hope you like this taco soup. It is one of the most requested soups at my house!

Ground turkey taco soup in white bowl with spoon and lime, avocado and cilantro garnish.
ground turkey taco soup with lime garnish

Ground Turkey Taco Soup

Every spoonful of this Turkey Taco Soup is brimming with flavor thanks to the ground turkey, beans, corn, and a perfectly seasoned broth. It's a hearty and filling 30-minute soup that can easily be made on the stovetop or in a slow cooker for quick weeknight dinners or lazy weekends.
4.97 from 29 votes
Servings 8 -10 servings
Calories 342
Prep Time 3 minutes
Cook Time 27 minutes
Total Time 30 minutes

Ingredients 
 

  • 2 lbs ground turkey
  • 3 x 15 oz cans tomato sauce low sodium
  • 2 x 15 oz cans low sodium red kidney or romano beans drained & rinsed
  • 3 cups corn frozen or canned (drained)
  • 2 tbsp taco seasoning
  • 2 tbsp onion powder or flakes
  • 1 tbsp maple syrup or honey
  • 1 tsp salt
  • Ground black pepper to taste
  • 4 cups water or low sodium broth
  • Oil for frying
  • Cilantro, sour cream/yogurt, lime, avocado, green onion, tortilla chips for serving

Instructions 

Stovetop Method:

  • Preheat large dutch oven or heavy bottom pot on medium – high heat, swirl a bit of oil to coat, and add turkey. Cook for 5 – 7 minutes, stirring occasionally and breaking into pieces.
  • Add taco seasoning and cook for 1 more minute, stirring frequently.
  • Add tomato sauce, beans, corn, onion powder, maple syrup, salt, pepper, water; and stir.
  • Cover, bring to a boil, reduce heat to low and simmer for 20-60 minutes (longer – deeper flavours but overall soup is ready fast).

Slow Cooker Method:

  • Preheat large ceramic non-stick skillet on medium – high heat, swirl a bit of oil to coat, and add turkey. Cook for 5 – 7 minutes, stirring occasionally and breaking into pieces. Add taco seasoning and cook for 1 more minute, stirring frequently.
  • Transfer to a large slow cooker along with tomato sauce, beans, corn, onion powder, maple syrup, salt, pepper, water; and stir. Cover and cook on Low for 7 – 8 hours or on High for 3 – 4 hours.
  • Serving: Serve hot with cilantro, sour cream/yogurt, lime, avocado, green onion and tortilla chips.

Notes

  • Store: Refrigerate in an airtight container for up to 5 days.
  • Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
  • Make Ahead (Slow Cooker) for Freezer: In a large Ziploc bag, add cooked ground turkey (let it cool first) along with all ingredients (except water, cilantro and garnishes). Let as much air out as possible, seal and freeze for up to 3 months. Thaw in the fridge overnight, add to slow cooker along with water, and cook as per further instructions + 1 hour.
  • You might need to use less salt if using regular (not low sodium) tomato sauce.
 

Nutrition

Serving: 2cups | Calories: 342kcal | Carbohydrates: 43g | Protein: 37g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 789mg | Fiber: 11g | Sugar: 10g
Course: Soup and Stew
Cuisine: Mexican
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

5 Secrets to Easy Healthy Dinners

Plus sign up for weekly emails with recipes to make your cooking stress free, delicious and healthy.

About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

Pin this recipe now to save it for later

Pin Recipe

You may also like

Comments

  1. 5 stars
    What a pleasant surprise this soup turned out to be! I was sorta hesitant to try it because I wasn’t sure about a soup that could be as tasty as a taco but I’m definitely glad I tried it! I added some chicken bouillon (Better Than Bouillon) just because I knew that it would give it a bold flavor. Other than that….I followed the recipe completely! Shared some with a friend and she literally gobbled it up! Can’t wait to try it again!!!!

  2. 5 stars
    I made this for lunch today (it was a cold, snowy day here in NJ). I used 93% lean turkey and I added a little extra spices (a little extra taco seasoning, some cumin, paprika, coriander, and salt and pepper). I also had cut up orange, red, and yellow peppers in the freezer that I wanted to use up, so I put a little bit of those in along with a little carrot, celery and onion. I only had one can of tomato sauce so I added that, but then I had some left over petite diced tomatoes that I had used from another recipe, so I just threw them in. And the beans- I only had cannellini (but I figured pinto beans are just pink cannellini anyway). The last thing I did was throw in some chopped cilantro. I added the extra veggies because I like my soups with lots of veggies. Despite all these alterations, the soup came out amazing! My son and I LOVED it. I would totally make this again. We ate it with crumbled up tortilla chips. This recipe is definitely a keeper!

  3. 4 stars
    A delicious soup. I will add more heat next time I make it. I added chopped kale and cherry tomatoes for flavour and nutrition.it is excellent with some cilantro and avocado topping!

  4. 5 stars
    Loved the Ground Turkey Chili. I also used the recipe to make taco seasoning and it all turned out great. Can’t wait to have the leftovers. Definitely a keeper recipe.

  5. I appreciate this very delicious and super easy taco soup that omits the standard packet of Ranch dressing. I never have that on hand and I really don’t like adding it because I don’t know what’s in it.

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.