Turkey Taco Soup Recipe

A taco in soup form, this Turkey Taco Soup recipe is hearty, flavorful, and easy to make. Lean ground turkey, beans, roasted tomatoes and taco seasoning combine into a satisfying bowl that works well for weeknight dinners, meal prep, and Weight Watchers-style eating. It reheats beautifully and freezes well, so I often double the batch and keep portions in the freezer for quick meals.

This version is designed to be simple and adaptable. Top each serving with reduced-fat cheddar, a dollop of low-fat sour cream, fresh cilantro, diced red onion, jalapeño slices, a squeeze of lime, or crushed reduced-fat tortilla chips to add texture and brightness. The combination of lean protein and fiber-rich beans keeps portions filling without excess fat.

Calories: 294 kcal | Carbohydrates: 27.3 g | Fat: 4.7 g | Protein: 35.3 g

Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Servings: 6

Ingredients

1½ lbs extra-lean ground turkey breast
½ cup fat-free chicken broth
2 (28 oz) cans diced roasted tomatoes
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 cup corn (frozen or canned)
1 medium onion, diced
3 cloves garlic, minced
1 packet taco seasoning mix
1 packet ranch seasoning mix
½ cup reduced-fat sharp cheddar, shredded
Salt and pepper, to taste

Instructions

Spray a large pot or Dutch oven lightly with cooking spray or mist with olive oil and place over medium-high heat. Add the ground turkey and the chicken broth. Cook, breaking up the turkey, until no longer pink, about 5–7 minutes.
Add the diced onion and minced garlic to the pot. Cook for 2–3 minutes more, stirring occasionally, until the onion is soft and the garlic is fragrant.
Stir in the taco seasoning and ranch seasoning until evenly distributed. Add the diced roasted tomatoes, corn, black beans, and pinto beans. Stir to combine and bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pot, and let simmer for 20–30 minutes to allow the flavors to meld. Taste and adjust seasoning with salt and pepper as needed.
Ladle the soup into six bowls. Top each serving with shredded reduced-fat cheddar while the soup is still hot so the cheese melts into the surface.
Offer optional toppings such as low-fat sour cream, lime wedges, diced red onion, fresh cilantro, jalapeño slices, or crushed reduced-fat tortilla chips for extra crunch and brightness.

Notes

The recipe yields 6 servings; a serving is approximately 1 2/3 cups.
For a milder flavor, reduce the amount of taco seasoning or choose a mild taco seasoning blend.
To make this vegetarian, substitute cooked lentils or extra beans for the turkey and use vegetable broth instead of chicken broth.

Storage and Make-Ahead Tips

This turkey taco soup stores well in the refrigerator for up to 3–4 days. It also freezes nicely—portion the cooled soup into airtight containers or freezer bags and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave.

Serving Suggestions & Variations

Serve this soup with a side of whole-grain tortillas, a simple green salad, or a small portion of brown rice for a heartier meal. Swap black beans for kidney beans or add diced bell peppers for extra color and nutrition. For a creamier texture, stir in a few tablespoons of plain Greek yogurt or a splash of reduced-fat milk just before serving.

Nutrition

Calories: 294 kcal (per serving)

Carbohydrates: 27.3 g | Protein: 35.3 g | Fat: 4.7 g

Saturated Fat: 1.9 g | Cholesterol: 61 mg | Sodium: 963 mg

Potassium: 335 mg | Fiber: 7 g | Sugar: 4.4 g

Calcium: 200 mg | Iron: 3.2 mg

Final Thoughts

This Turkey Taco Soup is a flavorful, filling option for busy nights and makes a great meal-prep choice. With lean protein and plenty of fiber, it satisfies without weighing you down. Try different toppings to create new flavor combinations and enjoy the convenience of a soup that reheats and freezes with ease.

Tried this recipe? If you make it, consider sharing a photo or your own topping ideas on social media with the handle @laalooshrecipes or the hashtag #laaloosh.