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–+ servings
Amanda Patel

Easy Taco Soup (Stovetop, 35 Minutes)

This one-pot Taco Soup combines the cozy warmth of chili with the spice and brightness of your favorite taco night. Made with lean ground turkey, two types of beans, tomatoes, corn, and bold spices, it comes together in just 35 minutes for a hearty, high-protein, gluten-free meal perfect for busy weeknights or meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican-Inspired
Calories: 325
Ingredients Equipment Method Nutrition Notes

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 ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt (plus more to taste)
  • 1/4 tsp black pepper
  • 1/8 tsp cayenne pepper (optional)
  • 14.5 oz can fire-roasted diced tomatoes
  • 10 oz can tomatoes with green chiles
  • 3.5 to 4 cups low-sodium chicken broth
  • 15 oz can black beans, rinsed
  • 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

Equipment

  • Dutch oven or soup pot 5–6 qt recommended to prevent scorching.
  • wooden spoon For stirring and breaking up meat.
  • ladle To serve and portion soup.
  • measuring cups and spoons For broth and spice measurements.

Method
 

  1. 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.
  2. 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.
  3. Stir in chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne. Cook, stirring constantly, for 1 minute until fragrant.
  4. 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.
  5. 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.
  6. Stir in lime juice or vinegar. Taste and adjust seasoning if needed. The broth should be slightly thickened and vegetables tender.
  7. Ladle soup into bowls and add desired toppings such as avocado, cheese, sour cream, cilantro, scallions, or lime wedges.

Nutrition

Calories: 325kcalCarbohydrates: 30gProtein: 27gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 680mgPotassium: 850mgFiber: 8gSugar: 6gVitamin A: 1000IUVitamin C: 28mgCalcium: 90mgIron: 3.2mg

Notes

Make it dairy-free by skipping cheese and using plant-based toppings like avocado or coconut yogurt. Customize with extra veggies (zucchini, sweet potato) or adjust spice levels to suit your taste. Stores well for 3–4 days and freezes beautifully. For a creamy twist, blend a cup and stir back in or swirl yogurt off heat.

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