Turkey Taco Soup Recipe

If you’re looking for a quick, hearty, and flavorful meal, this Turkey Taco Soup is perfect for you. It’s packed with lean protein, beans, corn, and just the right amount of spice. Whether you’re serving it for a cozy family dinner or a gathering with friends, this soup is a guaranteed crowd-pleaser. The best part? It comes together in less than an hour and can be easily customized to suit your taste.

Ingredients for Turkey Taco Soup

Here’s everything you need to make this delicious soup:

• 1 teaspoon oil (mild flavored)
• 1 lb ground turkey (can substitute with ground beef or chicken)
• 1 cup chopped onion
• 2 garlic cloves (chopped)
• 2-4 tablespoons Easy Taco Seasoning or 1 package store-bought taco seasoning
• 3 cups beef broth
• 2-3 cups tomato juice (such as Campbell’s; less for chunkier soup, more for soupier)
• 1 can Rotel (diced tomatoes and green chilies, not drained)
• 1 can black beans (rinsed and drained)
• 1 can pinto beans (rinsed and drained)
• 2 cups frozen whole kernel corn (no need to thaw; or 15 oz can, drained)

Toppings:

• 1 cup shredded cheddar cheese
• Sliced avocado, sour cream, tortilla strips

this RECIPE

Equipment Needed to Make Turkey Taco Soup

• Large stockpot or Dutch oven
• Measuring spoons and cups
• Wooden spoon or spatula
• Knife and cutting board

Step-by-Step Preparation of Turkey Taco Soup

1. Cook the Turkey and Aromatics: Start by heating 1 teaspoon of mild-flavored oil in a large stockpot or Dutch oven over medium heat. Add 1 pound of ground turkey, 1 cup of chopped onion, and 2 chopped garlic cloves. Sauté until the turkey is no longer pink and the onions are soft and translucent.
2. Season the Soup: Sprinkle 2-4 tablespoons of taco seasoning (or 1 package of store-bought taco seasoning) over the meat and onion mixture. Stir well to ensure the seasoning is evenly distributed throughout.
3. Add the Liquids and Vegetables: Pour in 3 cups of beef broth and 2-3 cups of tomato juice, adjusting the amount based on your preference for soup consistency. Add 1 can of undrained Rotel, 1 can of drained and rinsed black beans, 1 can of drained and rinsed pinto beans, and 2 cups of frozen corn. Stir everything together until well mixed.
4. Simmer the Soup: Bring the soup to a simmer over medium heat. Let it cook uncovered for at least 20 minutes, allowing the flavors to meld together. For a deeper flavor, cover the pot and let it simmer for an additional 40 minutes.
5. Serve with Toppings: Ladle the soup into bowls and top with shredded cheddar cheese, sliced avocado, a dollop of sour cream, and crispy tortilla strips if desired. Enjoy!

Tips for Perfect Turkey Taco Soup

• Choose Your Ground Meat: While the recipe calls for ground turkey, feel free to substitute with ground chicken or lean ground beef. Each option adds its unique flavor profile.
• Control the Spice Level: Adjust the amount of taco seasoning to control the heat. For a milder soup, use less seasoning or choose a mild version. For extra spice, add a pinch of cayenne pepper or diced jalapeños.
• Customize the Consistency: For a chunkier soup, reduce the tomato juice. If you prefer a thinner, brothier soup, add more tomato juice or beef broth.

Common Mistakes to Avoid

• Overcooking the Turkey: Ground turkey can become dry if overcooked. Cook it just until it’s no longer pink to maintain its moisture.
• Not Rinsing the Beans: Always rinse canned beans to remove excess sodium and improve the overall taste of your soup.
• Skipping the Simmering Step: Allow the soup to simmer for at least 20 minutes to enhance the flavors. For even better results, simmer for a longer period.

Variations and Substitutions

• Vegetarian Option: Replace the ground turkey with extra beans or a meat substitute like tofu or tempeh. Use vegetable broth instead of beef broth.
• Different Beans: Use kidney beans, chickpeas, or cannellini beans instead of black and pinto beans for a different texture and flavor.
• Add More Vegetables: Incorporate diced zucchini, bell peppers, or carrots for added nutrition and flavor.

Serving Suggestions and Presentation Ideas

• Serve the soup in colorful bowls to make it visually appealing.
• Garnish with a generous sprinkle of shredded cheddar cheese, a dollop of sour cream, sliced avocado, and a few tortilla strips for crunch.
• Pair with a side of fresh salad or cornbread for a complete meal.

Storing and Reheating Leftover Turkey Taco Soup

• Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Freezing: This soup freezes well! Pour into freezer-safe containers, leaving a bit of space at the top for expansion. Freeze for up to 3 months.
• Reheating: Thaw frozen soup in the refrigerator overnight. Reheat on the stovetop over medium heat, stirring occasionally, until hot. Alternatively, microwave in a microwave-safe bowl in 1-minute increments, stirring between intervals.

Frequently Asked Questions (FAQ)

Q: Can I use fresh tomatoes instead of canned Rotel?
A: Yes, you can use 2 cups of diced fresh tomatoes and a small can of green chilies. However, keep in mind that the canned Rotel adds a specific flavor that may change slightly when using fresh ingredients.

Q: How can I make this soup dairy-free?
A: Skip the cheese topping or use dairy-free cheese. Ensure that any toppings you use, like sour cream, are also dairy-free.

Q: Can I make this soup in a slow cooker?
A: Absolutely! Brown the turkey, onions, and garlic in a skillet first, then transfer everything to a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours.

Conclusion

This Turkey Taco Soup is the perfect blend of simplicity, flavor, and comfort. With its wholesome ingredients and easy preparation, it’s a go-to recipe for busy weeknights or cozy weekends. Give it a try, and don’t forget to share this recipe with friends and family. If you loved this recipe, subscribe to our blog for more delicious and healthy recipes!

Print