One Pot Turkey Taco Soup is an easy way to turn taco-night ingredients into a warm, filling dinner.
Ground turkey, black beans, pinto beans, corn, tomatoes, green chiles, and chicken broth make up the base, while chili powder, cumin, smoked paprika, and oregano give it that familiar taco flavor.
Each serving has 28 grams of protein, so this works well when you want a high protein dinner that still feels like comfort food. The beans add fiber and make each bowl more filling, while lime juice and cilantro add a fresh finish.
Serve it for a weeknight family dinner, make it ahead for lunches, or keep it in your fall and winter soup rotation. A Dutch oven works well for this recipe, and a wooden spoon makes it easier to break up the ground turkey as it cooks.
Why You’ll Love This One Pot Turkey Taco Soup
High Protein
Each serving has 28 grams of protein from the ground turkey and beans, making it a filling option for lunch or dinner.
Hearty Enough for Dinner
Ground turkey, two types of beans, corn, and tomatoes give this soup enough substance to serve as the main meal.
Familiar Taco Flavor
Chili powder, cumin, smoked paprika, oregano, green chiles, lime, and cilantro give the soup Mexican-inspired taco flavor without relying on a packaged seasoning mix.
Family Friendly
The soup uses familiar taco ingredients and has mild heat from the tomatoes with green chiles. You can serve toppings on the side so everyone can finish their bowl the way they prefer.
Meal Prep Friendly
The soup stores well and can be portioned into containers for lunches or dinners later in the week.
Ingredient Substitutions
Ground Turkey
Lean ground chicken can replace the ground turkey.
Black Beans
Kidney beans can replace the black beans if that is what you have on hand.
Pinto Beans
Cannellini beans or additional black beans can replace the pinto beans.
Frozen Corn
Drained canned corn can replace frozen corn.
Chicken Broth
Low-sodium vegetable broth can replace the chicken broth.
Fresh Cilantro
If you don’t like cilantro, leave it out. No replacement is necessary.
Fresh Lime Juice
Fresh lemon juice can work in place of lime juice, although the flavor will be slightly different.
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High Protein One Pot Turkey Taco Soup
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound extra lean ground turkey
- 1 medium yellow onion diced
- 1 medium red bell pepper diced
- 3 cloves garlic minced
- 1 tablespoon chili powder
- 2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 can (15-ounce) no-salt-added black beans well drained and rinsed
- 1 can (15-ounce) no-salt-added pinto beans well drained and rinsed
- 1 can (14.5-ounce) no-salt-added diced tomatoes
- 1 can (10-ounce) diced tomatoes with green chiles
- 1 cup frozen corn
- 4 cups low-sodium chicken broth
- 1 cup (8-ounce) no-salt-added tomato sauce
- 1 tablespoon fresh lime juice
- ¼ cup fresh cilantro chopped
Instructions
- In a large Dutch oven, heat the olive oil over medium heat.
- Add the ground turkey. Cook for 6 to 8 minutes, breaking the turkey into small pieces with a wooden spoon, until no longer pink.
- Add the onion and red bell pepper. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds, stirring constantly.
- Add the black beans, pinto beans, diced tomatoes, tomatoes with green chiles, corn, chicken broth, and tomato sauce.
- Increase the heat to medium-high and bring the soup to a boil.
- Reduce the heat to low. Cover and simmer for 15 minutes, stirring occasionally.
- Add the lime juice and cilantro. Stir to combine.
- Simmer uncovered for 2 minutes.
Notes
Tips and Tricks
Drain the beans well – Extra liquid from the cans can thin the soup and add unnecessary sodium. Adjust the heat – For more heat, add a small amount of cayenne pepper or diced jalapeño. For a milder soup, use plain diced tomatoes instead of tomatoes with green chiles. Add toppings at the table – Chopped avocado, plain Greek yogurt, shredded cheese, sliced green onion, or crushed tortilla chips can be served separately. Let leftovers sit overnight – The seasonings continue to blend as the soup rests, so leftovers may have a slightly deeper taco flavor the next day.Storing and Reheating
Refrigerate – Store cooled soup in an airtight container in the refrigerator for up to 4 days. Freeze – Place cooled soup in freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat on Stovetop – Place the soup in a saucepan or Dutch oven and warm over medium-low heat, stirring occasionally, until hot. Reheat in Microwave – Place one serving in a microwave-safe bowl and heat until hot, stirring partway through.Nutrition
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