Quick Facts
Time: 35 minutes • Yield: 6 servings • Skill: Easy • Method: One-pot stovetop • Diet: GF, high-protein (DF with dairy-free toppings)

Introduction

Taco Soup is the answer when you’re craving big taco flavor but want a lighter, feel-good bowl that fits busy weeknights. Lean ground turkey, tomatoes, and two hearty beans create a satisfying, high-protein base that doesn’t rely on heavy cream or long simmer times. The texture is brothy yet chunky—spoonfuls of tender turkey, sweet corn, and beans in a warmly spiced tomato-chile broth with just enough richness from optional yogurt or cheese on top. It’s the kind of meal that loves your schedule: quick to prep, clear timing, and built from pantry staples you probably have right now. Whether you’re feeding kids who want “tacos in a bowl,” stocking your meal-prep containers, or just stretching the grocery budget, this soup is reliable, cozy, and adaptable. Add your favorite toppings, adjust the heat, and dinner is done in 35 minutes flat.

Craving more cozy bowls? Browse all our soup recipes or dive into our dedicated taco soup recipes collection.

Why You’ll Love It

• Weeknight-easy: minimal prep, clear timing.
• Flexible: swap what’s in your fridge without losing flavor.
• Balanced flavor: smoky chili, bright tomato, warm spices.
• Great leftovers: thickens slightly and reheats beautifully.

Taco Soup — Light, Lean & Weeknight-Ready

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• Author: Lily
• Total Time: 35 minutes
• Yield: 6 servings
• Diet: Gluten Free

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Description

A lighter, cozy “tacos-in-a-bowl” soup built for busy nights. Lean ground turkey, tomatoes, two kinds of beans, and corn simmer in a warmly spiced, brothy tomato-chile base. It’s chunky yet sip-able, high-protein, and naturally gluten-free—creamy if you add a little yogurt or cheese on top, dairy-free if you don’t. Everything happens in one pot with pantry staples and clear timing. Customize the heat, pile on fresh toppings, and enjoy great leftovers that thicken slightly and reheat beautifully. Dinner, done in 35.

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Ingredients

• 1 Tbsp olive oil

• 1 lb (450g) lean ground turkey

• 1 medium yellow onion, diced

• 1 red 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 ground coriander (optional)

• 1/2–3/4 tsp kosher salt, plus more to taste

• 1/4 tsp black pepper

• 1 (14.5-oz/410g) can diced tomatoes

• 1 (10-oz/284g) can diced tomatoes with green chiles

• 4 cups (950ml) low-sodium chicken broth

• 1 (15-oz/425g) can black beans, drained & rinsed

• 1 (15-oz/425g) can kidney beans, drained & rinsed

• 1 cup frozen or canned corn (drained if canned)

• 1 Tbsp tomato paste

• 1 tsp apple cider vinegar or lime juice

• Toppings: plain yogurt or sour cream, shredded cheddar or Monterey Jack, sliced scallions, chopped cilantro, lime wedges

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Instructions

1. Sear (2–3 min): Heat oil in a 5–6 qt pot over medium-high. Add turkey; cook, breaking into small crumbles, until lightly browned.

2. Aromatics (3–4 min): Add onion and bell pepper; cook until softened. Stir in garlic for 30 seconds.

3. Bloom spices (30–45 sec): Add chili powder, cumin, paprika, oregano, coriander, salt, and pepper; stir until toasty.

4. Build base (1–2 min): Stir in tomato paste; cook until darkened. Add both tomato cans, scraping up browned bits.

5. Simmer (12–15 min): Pour in broth; bring to a lively simmer. Add black beans, kidney beans, and corn. Reduce heat to medium-low; simmer to meld.

6. Finish (1 min): Stir in vinegar or lime. Taste and adjust salt, pepper, and heat.

7. Serve: Ladle into bowls; add toppings (yogurt/sour cream, cheese, scallions, cilantro, lime).

Doneness cues: broth slightly thickened, veggies tender, turkey cooked through, surface shimmering with tiny bubbles.

Notes

• Substitutions: Ground chicken; or vegetarian—add 2 extra cans of beans or hearty lentils. Swap red onion/shallot; add jalapeño for heat. Zucchini or mixed frozen veg work great.

• Shortcuts: Frozen chopped onion/pepper, canned corn, and pre-minced garlic. Taco seasoning (2–2½ Tbsp) can replace spices; reduce added salt.

• Make-ahead/Storage: Chop veg & pre-measure spices 1–2 days ahead. Refrigerate soup 3–4 days or freeze up to 3 months. Reheat gently; add a splash of broth/water to loosen.

• Lighter/Creamier: Keep toppings light or add extra veg. For creaminess, blend 1 cup of soup and stir back in, or whisk in 1/3 cup plain yogurt off heat (temper first).

• Toppings & Sides: Tortilla chips or toasted pepitas; cilantro, scallions, diced tomato; lime, pickled jalapeños. Serve with warm tortillas, cilantro-lime rice, or a crisp romaine salad.

• Troubleshooting: Too salty—add water/unsalted broth + lime. Too bland—salt pinch + chili powder + fresh cilantro. Too thin—simmer 5–8 min or add 2 Tbsp tomato paste.

• Pro tip: Use low-sodium broth so you can season perfectly at the end.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: soup recipes
• Method: Stovetop
• Cuisine: Mexican-inspired, Tex-Mex

Ingredients

• 1 Tbsp olive oil
• 1 lb (450g) lean ground turkey
• 1 medium yellow onion, diced
• 1 red 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 coriander (optional, lovely citrusy note)
• 1/2–3/4 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1 (14.5-oz/410g) can diced tomatoes
• 1 (10-oz/284g) can diced tomatoes with green chiles
• 4 cups (950ml) low-sodium chicken broth
• 1 (15-oz/425g) can black beans, drained and rinsed
• 1 (15-oz/425g) can kidney beans, drained and rinsed
• 1 cup frozen or canned corn (drained if canned)
• 1 Tbsp tomato paste (boosts body)
• 1 tsp apple cider vinegar or lime juice (finisher)
• Toppings: plain yogurt or sour cream, shredded cheddar or Monterey Jack, sliced scallions, chopped cilantro, lime wedges

What each ingredient does:

• Olive oil: helps sear and bloom spices.
• Ground turkey: lean protein that stays tender.
• Onion & bell pepper: sweet aromatic base.
• Garlic: savory punch.
• Chili powder, cumin, paprika, oregano, coriander: classic taco depth.
• Salt & pepper: foundation for flavor.
• Tomatoes (two kinds): brightness + gentle heat.
• Broth: body and sip-able texture.
• Black & kidney beans: fiber and creamy heft.
• Corn: pops of sweetness.
• Tomato paste: concentrates umami.
• Vinegar or lime: wakes everything up at the end.
• Toppings: creaminess, freshness, contrast.

Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: red onion or shallot works; add a minced jalapeño for heat.
• Protein: ground chicken works; for vegetarian, swap in 2 extra cans of beans or hearty lentils.
• Veg: use green bell pepper, zucchini, or a cup of frozen mixed veg.
• Starch/Body: add 1/3 cup small pasta or rice for a heartier soup; simmer until tender.
• Dairy/Fats: keep dairy-free with olive oil + yogurt alternatives; finish with avocado for richness.
• Spices: taco seasoning blend is fine—use 2–2½ Tbsp and reduce added salt.
• Budget/time savers: frozen chopped onion/pepper mix, canned corn, and pre-minced garlic speed things up.

Equipment Notes

• Required: 5–6 qt heavy pot or Dutch oven, wooden spoon, ladle.
• Nice-to-have: small prep bowls to group spices (keeps timing snappy).
• Size notes: A 5-qt pot gives room for stirring without spills.
• Cleanup tip: a quick oil wipe inside the pot before cooking helps prevent tomato sticking.

Step-by-Step

1. Heat & Sear (2–3 min): Warm oil over medium-high. Add turkey; break into small crumbles. Let it sear until lightly browned—this builds flavor.
2. Aromatics (3–4 min): Add onion and bell pepper; cook until softened. Stir in garlic for 30 seconds until fragrant.
3. Bloom Spices (30–45 sec): Add chili powder, cumin, paprika, oregano, coriander, salt, and pepper. Stir constantly; spices should smell toasty.
4. Deglaze & Build Base (1–2 min): Stir in tomato paste; cook until darkened. Add both cans of tomatoes and scrape up browned bits.
5. Simmer (15 min): Pour in broth; bring to a lively simmer. Add black beans, kidney beans, and corn. Reduce heat to medium-low; simmer 12–15 minutes to meld.
6. Finish (1 min): Stir in vinegar or a squeeze of lime. Taste and adjust salt, pepper, and heat.
7. Serve: Ladle into bowls and top with yogurt or sour cream, cheese, scallions, cilantro, and lime.

Doneness cues: broth slightly thickened; veggies tender; turkey fully cooked; surface glistening with tiny bubbles.

Make-Ahead, Storage & Reheating

• Make-ahead: Chop onion/pepper and measure spices 1–2 days ahead; refrigerate.
• Fridge: Store soup 3–4 days in airtight containers; it thickens slightly.
• Freeze: Up to 3 months. Cool completely; leave headspace for expansion. Add fresh toppings after reheating.
• Reheat: Warm gently on the stovetop or microwave, adding a splash of broth or water to loosen.

How to Lighten / Make It Creamy

• Lighten: Skip cheese and use a small yogurt dollop; add extra peppers or zucchini to boost volume without calories.
• Creamy: Blend 1 cup of the soup then stir back in, or whisk in 1/3 cup plain yogurt off heat. Temper dairy with a little hot soup to prevent curdling.

Toppings, Garnishes & Finishes

Crunch: crushed tortilla chips, toasted pepitas.
Fresh: cilantro, scallions, diced tomato.
Tang/Heat: lime wedges, pickled jalapeños, chili flakes.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Warm tortillas, cilantro-lime rice, or a simple romaine salad with lime vinaigrette pair perfectly. For drinks, try sparkling water with lime or a crisp non-alcoholic lager.

Scaling the Recipe

Double everything and use an 8-qt pot; keep simmer time similar but stir more often. For half batches, use a 3-qt saucepan and reduce spices slightly (taste as you go). Cool large batches quickly by dividing into shallow containers.

Nutrition & Dietary Notes

High protein from turkey and beans; fiber from beans and veggies. Naturally gluten-free (check broth labels). Keep dairy-free by choosing dairy-free toppings.

Troubleshooting

• Too salty? Add a splash of water or unsalted broth and a squeeze of lime.
• Too bland? Add a pinch of salt, a little more chili powder, and fresh cilantro.
• Too watery? Simmer uncovered 5–8 minutes or stir in 2 Tbsp tomato paste.
• Overcooked? Add fresh corn or diced peppers at the end and brighten with lime.

FAQs

Can I use frozen or precut ingredients? Yes—frozen onion/pepper blends and corn work well; no need to thaw fully.
Best protein/veg swaps? Ground chicken, extra beans, or lentils; add zucchini or carrots for more veg.
How do I keep it from drying out? Keep the simmer gentle and cover partway to reduce splatter while retaining moisture.
Can I make it dairy-free/gluten-free? It’s already GF; skip dairy toppings or use alternatives.
How long does it keep/freeze? 3–4 days in the fridge; up to 3 months in the freezer.

Variations

• Lemony Herb: Finish with lemon zest/juice and chopped dill + parsley.
• Spicy Chipotle: Stir in 1–2 tsp minced chipotle in adobo and balance with a drizzle of honey and lime.
• Creamy Parmesan: Finish with grated Parmesan and a splash of evaporated milk off heat.

Chef Notes / Test Kitchen Tips

Salt in stages—after searing, after simmering, and after adding acid. The sweet spot is 18–22 minutes of simmering: enough time for beans to soak up flavor without going mushy. For body without dairy, blend a small ladle of soup and stir it back in.

Conclusion

This Taco Soup works because it’s balanced, flexible, and fast. Keep a batch in the fridge for 3–4 days or freeze portions for easy lunches. If you make it, rate the recipe and share your favorite topping combo—I love seeing your weeknight wins.