Print

Cozy 30-Minute Taco Soup with Ground Turkey

cozy 30-minute taco soup with ground turkey - featured image
Print Recipe

A quick and comforting taco soup made with ground turkey, fire-roasted tomatoes, black beans, kidney beans, and corn, ready in just 30 minutes. Perfect for busy weeknights or cold weather cravings.

Ingredients

Scale
  • 1 pound ground turkey (93% lean recommended)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 packet (1 ounce) taco seasoning (or 3 tablespoons homemade blend)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 cup frozen corn kernels (no need to thaw)
  • 3 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • For serving (optional): shredded cheddar cheese, sour cream or Greek yogurt, fresh cilantro, diced avocado, tortilla chips or strips, lime wedges

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, drain and rinse both cans of beans, and measure out your spices. Open the can of fire-roasted tomatoes. Have the frozen corn ready.
  2. Brown the turkey: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground turkey and cook, breaking it apart with a wooden spoon, until no longer pink, about 5 to 6 minutes. Let it get some brown bits on the bottom of the pot.
  3. Cook the aromatics: Add the diced onion to the pot with the browned turkey. Cook for 3 to 4 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for 30 seconds more until fragrant.
  4. Add the seasonings: Sprinkle the taco seasoning, ground cumin, and smoked paprika over the turkey and onion mixture. Stir well to coat evenly. Let it cook for about 1 minute to bloom the spices.
  5. Pour in the liquids and tomatoes: Add the fire-roasted diced tomatoes (with their juices) and the chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pot.
  6. Add the beans and corn: Stir in the drained black beans, drained kidney beans, and frozen corn. Bring the soup to a boil, then reduce the heat to medium-low and let it simmer for 15 minutes, bubbling gently.
  7. Taste and adjust: After 15 minutes, taste the soup and add salt and pepper as needed. If you want more heat, add a pinch of cayenne or a dash of hot sauce. If it’s too thick, add a splash more broth.
  8. Serve and garnish: Ladle the soup into bowls and let everyone top their own with shredded cheese, sour cream, fresh cilantro, diced avocado, lime wedges, and crushed tortilla chips. Serve immediately.

Notes

The soup will thicken as it sits. If making ahead or reheating leftovers, add a splash of broth or water to bring it back to the desired consistency. For best flavor, make it a day ahead as the flavors meld overnight. Avoid using 99% lean ground turkey as it can become dry and stringy.

Nutrition

Keywords: taco soup, ground turkey, 30-minute meal, comfort food, easy dinner, healthy soup, gluten-free

Find it online: https://ovenmila.com/cozy-30-minute-taco-soup-with-ground-turkey/