Ground Turkey Taco Soup is a robust, high-protein soup loaded with tomatoes, chilies and three kinds of beans. This one‑pot recipe is quick and easy to make—ready in about 29 minutes—perfect for busy weeknights or cozy dinners during the colder months.
This time of year I’m always trying to balance holiday treats with healthier weekday meals. That’s why I love this Ground Turkey Taco Soup: it’s nutritious, comforting, and comes together in one pot with minimal effort. It’s a great option when you want something warm and satisfying without spending a lot of time in the kitchen.
The soup makes generous use of pulses—dried peas, chickpeas, lentils and beans are all classified as pulses—which are inexpensive, protein‑rich pantry staples. For this recipe I use three kinds of canned beans: black beans, pinto beans and kidney beans. Each bowl provides a hearty portion of legumes; this taco soup contains over a 1/2 cup serving of pulses per bowl, helping to boost fiber and protein while keeping the meal filling.
Step by step instructions
- Cook the turkey. Heat the olive oil in a large pot or Dutch oven over medium‑high heat. Add the diced red onion and ground turkey and cook, breaking the turkey up with a spoon, for 6–7 minutes or until no longer pink.
- Add the remaining ingredients. Stir in the diced tomatoes with jalapeños, diced green chilies, black beans, kidney beans, pinto beans, corn and taco seasoning. Mix well so the flavors distribute evenly.
- Simmer to marry the flavors. Bring the mixture to a gentle simmer, then cover, reduce the heat to low, and cook for 15 minutes to allow the flavors to meld.
- Serve and garnish. Ladle the soup into bowls and top with optional garnishes such as chopped cilantro, sliced avocado or shredded cheddar cheese.
How to store and reheat
For storage: Transfer any leftover turkey taco soup to an airtight container and refrigerate. It’s best eaten within five days for optimal flavor and freshness.
To reheat from the refrigerator: Warm leftovers in a saucepan over medium heat for about 10 minutes, stirring occasionally, until heated through. You can also reheat individual portions in the microwave for 2–3 minutes, stirring halfway through.
To freeze: Pour the cooled soup into freezer-safe containers or heavy-duty zipper bags, leaving about 1 inch of headspace to allow for expansion. Freeze for up to three months.
To reheat from frozen: Thaw frozen soup in the refrigerator for 24 hours, then reheat in a pot on the stove over low heat for 15–20 minutes, or until hot. Alternatively, transfer to a slow cooker and warm on low for about two hours.
What to serve with taco soup
Finish bowls with fresh toppings to elevate the flavors. Popular choices include avocado slices, chopped cilantro and shredded cheddar. A dollop of guacamole or a squeeze of lime brightens the soup nicely. For heartier meals, serve the soup with warm bread or cornbread.
- Jalapeño cheddar focaccia bread (or your favorite crusty loaf)
- Slow‑cooker cornbread
- Green chili chorizo queso dip for sharing
- Quick homemade salsa or a simple pico de gallo
More easy one pot recipes
Create satisfying family meals with minimal cleanup. Try other simple one‑pot recipes like:
- Spanish chorizo chicken paella
- Five‑ingredient Italian meatball soup
- One‑pot Mediterranean ground lamb pasta
- Kale pesto spaghetti with goat cheese
- One‑pot German meatballs and potatoes
- Chicken potsticker stir fry
- One‑pot taco chicken and rice
One Pot Ground Turkey Taco Soup
6 people
14 minutes
15 minutes
29 minutes
Whitney Bond
Ingredients
- 1 tablespoon olive oil
- 1 cup red onion, diced
- 1 pound ground turkey
- 30 ounces diced tomatoes with jalapeños (about three 10‑oz cans)
- 4 ounces diced green chilies (1 small can)
- 15 ounces black beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 15 ounces pinto beans, drained and rinsed
- 15 ounces corn, drained and rinsed
- 3 tablespoons taco seasoning (store‑bought or homemade)
Optional Toppings
- 1 tablespoon fresh cilantro, chopped
- 1 avocado, sliced
- 1/2 cup shredded cheddar cheese
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium‑high heat.
- Add the diced red onion and ground turkey. Cook 6–7 minutes, stirring and breaking up the turkey, until cooked through.
- Stir in the diced tomatoes with jalapeños, diced green chilies, black beans, kidney beans, pinto beans, corn and taco seasoning.
- Bring the soup to a simmer, then cover, reduce the heat to low, and simmer for 15 minutes.
- Serve hot with your choice of optional toppings.
Notes
- The nutrition information below does not include optional toppings and is calculated using extra‑lean ground turkey.
- Adjust the heat by choosing mild or hot diced tomatoes with jalapeños, or swap in regular diced tomatoes and add chopped fresh jalapeño to control spice.
- For vegetarian variations, omit the turkey and add extra beans or textured vegetable protein and simmer until heated through.
Nutrition Facts
Serving: 6 servings
Calories: 472 kcal
Carbohydrates: 55 g (18%)
Protein: 35 g (70%)
Fat: 14 g (22%)
Saturated Fat: 4 g (20%)
Cholesterol: 51 mg (17%)
Sodium: 1038 mg (43%)
Potassium: 1381 mg (39%)
Fiber: 17 g (68%)
Sugar: 8 g (9%)
Vitamin A: 445 mg (9%)
Vitamin C: 26 mg (32%)
Calcium: 203 mg (20%)
Iron: 6 mg (33%)