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One pot turkey taco soup with ground turkey, black beans, corn, diced tomatoes, bell peppers, onions, and cilantro in a seasoned tomato broth, served in a black bowl.

High Protein One Pot Turkey Taco Soup

Nesting Lane
One Pot Turkey Taco Soup is a high protein, healthy ground turkey recipe made for a hearty family dinner with Mexican-inspired flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican-Inspired
Servings 6

Equipment

Dutch Oven
Wooden Spoon
Cutting Board
Sharp Knife
Can Opener

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

Serving: 1.5CupsCalories: 366kcalCarbohydrates: 44gProtein: 28gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 56mgSodium: 1080mgPotassium: 1302mgFiber: 13gSugar: 7gVitamin A: 1638IUVitamin C: 48mgCalcium: 156mgIron: 7mg
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