Quick Facts
Time: 35 minutes • Yield: 6 servings • Skill: Easy • Method: One-pan stovetop • Diet: GF, high-protein (DF with dairy-free toppings)
Introduction
Taco Soup delivers everything you love about tacos—spice, tang, and texture—in a lighter, slurpable bowl that’s weeknight-ready. We use lean ground turkey, tomatoes, and two beans to keep fat lower without sacrificing satisfaction. The broth is tomato-forward with warm chili-cumin notes, the spoonfuls are chunky, and every bite begs for a bright squeeze of lime. It’s perfect for families (customize toppings), meal-preppers (it holds up for days), and budget cooks (built from pantry staples). With a single pot, clear timing, and make-ahead options, this recipe fits right into the 35-minute dinner pocket you can actually keep.
Why You’ll Love It
- Weeknight-easy: one pot, no fuss.
- Flexible: pantry swaps welcome.
- Balanced flavor: heat, acid, and savory depth.
- Great leftovers: thickens and tastes even better day two.
Easy Taco Soup (Stovetop, 35 Minutes)
Ingredients
Equipment
Method
- Heat oil in a large soup pot or Dutch oven over medium-high heat. Add the ground turkey and cook until browned with some crispy bits, breaking it up as it cooks.
- Add diced onion and green bell pepper. Cook until vegetables are soft and translucent, about 5 minutes. Stir in the minced garlic and cook for 30 seconds.
- Stir in chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne. Cook, stirring constantly, for 1 minute until fragrant.
- Add tomato paste and cook for 1 minute. Stir in fire-roasted diced tomatoes and tomatoes with green chiles. Scrape up any browned bits from the bottom of the pot.
- Pour in the chicken broth, black beans, pinto or kidney beans, and corn. Stir well and bring to a simmer. Cook uncovered for 12–15 minutes, stirring occasionally.
- Stir in lime juice or vinegar. Taste and adjust seasoning if needed. The broth should be slightly thickened and vegetables tender.
- Ladle soup into bowls and add desired toppings such as avocado, cheese, sour cream, cilantro, scallions, or lime wedges.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 1 Tbsp olive oil
- 1 lb lean ground turkey
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 Tbsp chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp kosher salt (plus to taste)
- 1/4 tsp black pepper
- 1/8 tsp cayenne (optional)
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 1 (10-oz) can tomatoes with green chiles
- 3 1/2–4 cups low-sodium chicken broth
- 1 (15-oz) can black beans, rinsed
- 1 (15-oz) can pinto or kidney beans, rinsed
- 1 cup corn kernels (frozen or canned)
- 1 Tbsp tomato paste
- 1 tsp lime juice or apple cider vinegar
- Toppings: avocado, yogurt or sour cream, shredded cheese, cilantro, scallions, lime wedges
What each ingredient does:
Oil sears; turkey brings lean protein; onion/pepper build sweetness; garlic adds punch; spices = taco vibes; tomatoes & paste add body; broth thins to soup; beans provide fiber and creaminess; corn adds pop; lime/vinegar brightens; toppings add contrast.
Pro tip: Measure spices into one small bowl so they’re ready to bloom without burning.
Substitutions & Swaps
- Aromatics: add celery or carrots for more veg.
- Protein: chicken or plant-based crumbles; or 2 extra cans of beans.
- Veg: zucchini, sweet potato (dice small), or spinach at the end.
- Heat: chipotle for smoky heat; jalapeño sautéed with onion.
- Dairy/Fats: make DF with plant yogurt/cheese or skip entirely and finish with avocado.
- Time savers: use taco seasoning (2–2½ Tbsp) in place of individual spices; use frozen onions/peppers.
Equipment Notes
A 5–6 qt Dutch oven or soup pot distributes heat evenly and prevents scorching. A wooden spoon helps break meat into fine crumbles. Keep a ladle and heat-proof measuring cup handy to portion and freeze later.
Step-by-Step
- Brown turkey: Heat oil over medium-high; cook turkey until lightly browned with small crispy bits.
- Soften veg: Add onion and bell pepper; cook until translucent. Add garlic; stir 30 seconds.
- Bloom spices: Stir in chili powder, cumin, paprika, oregano, salt, pepper, and cayenne; cook until fragrant.
- Tomato base: Add tomato paste; cook 1 minute. Stir in both tomato cans and scrape the pot.
- Simmer: Pour in broth, beans, and corn. Bring to a simmer and cook 12–15 minutes, stirring occasionally.
- Finish: Stir in lime juice; taste and adjust salt/heat.
- Serve: Ladle into bowls; add toppings to taste.
Doneness cues: veg tender; broth slightly thickened; flavors married; surface shimmering.
If you liked these quick stovetop cues, you’ll love our weeknight-friendly taco soups roundup.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook fully, cool, and portion for grab-and-go lunches.
- Fridge: 3–4 days in sealed containers.
- Freeze: Up to 3 months; thaw overnight.
- Reheat: Stovetop over medium-low or microwave, with a splash of broth or water to loosen.
How to Lighten / Make It Creamy
- Lighten: add extra peppers/zucchini and reduce cheese; finish with more lime.
- Creamy: blend 1 cup of soup and return, or swirl 1/3 cup plain yogurt off heat (temper first).
Toppings, Garnishes & Finishes
Crunch: tortilla strips or pepitas. Fresh: cilantro, scallions, diced tomatoes. Tang/Heat: lime, pickled jalapeños, hot sauce.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve with warm tortillas, brown rice, or a chopped salad with cumin-lime dressing. Sip sparkling water with citrus or a chilled agua fresca.
Scaling the Recipe
To double, use an 8-qt pot and keep simmer time similar; avoid overcrowding when browning turkey by searing in two quick batches. To halve, use a 3-qt saucepan and reduce simmer time by a few minutes.
Nutrition & Dietary Notes
Leaner than beef-based versions yet still satisfying. Naturally gluten-free (verify broth labels). Easy to keep dairy-free with plant-based toppings.
Troubleshooting
- Flat flavor? Add a pinch of salt and a squeeze of lime; stir one more minute.
- Too spicy? Add yogurt and a little extra broth.
- Too thick? Splash in broth.
- Too thin? Simmer uncovered or add 1–2 Tbsp tomato paste.
FAQs
Can I use a slow cooker? Yes—brown turkey and aromatics first, then cook on LOW 4–6 hours.
Is frozen corn OK? Absolutely—add straight from the freezer.
Best bean combo? Black + kidney or black + pinto for texture contrast.
How do I make it creamy? Stir in yogurt off heat or blend a cup of soup and return.
How long does it keep? 3–4 days refrigerated; freeze up to 3 months.
Variations
- Southwest Veggie: Add diced sweet potato and green chiles.
- Chipotle-Lime: Stir in minced chipotle and extra lime at the end.
- Cheesy Enchilada: Add 1/2 cup shredded cheese and 1/4 cup evaporated milk off heat.
Chef Notes / Test Kitchen Tips
What moved the needle most in testing: blooming the spices in oil for 30–45 seconds. It transforms the broth from simple to layered. The ideal simmer window is 18–22 minutes, where the beans stay intact and the broth gains body without turning stewy.
Conclusion
For fast flavor and lighter comfort, Taco Soup earns a permanent spot on your weeknight roster. It stores for days, freezes like a dream, and welcomes every topping you love. Try it tonight and let me know your spin—your ratings and notes help others make dinner easier, too.
Save this for later and explore our best soup recipes next.
