Description

Taco Soup is the cozy answer when you want all the flavor of taco night in a steaming bowl. Pumpkin purée melts into a chile-tomato broth with lean ground turkey, black beans, and corn for a silky, lightly creamy texture—no heavy cream needed. It’s a one-pot, weeknight-friendly dinner that’s high in protein, naturally gluten-free, and perfect for toppings like avocado, cheese, cilantro, and crunchy tortilla strips.

Ingredients

1 tablespoon olive oil
1 pound lean ground turkey
1 small yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 small jalapeño, seeded and minced (optional, for heat)
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon (optional but great with pumpkin)
1 teaspoon fine sea salt, plus more to taste
1/2 teaspoon black pepper
2 tablespoons tomato paste
1 can (14.5 ounces) fire-roasted diced tomatoes
1 cup canned pumpkin purée (not pumpkin pie filling)
3 cups low-sodium chicken broth
1 can (15 ounces) black beans, drained and rinsed
1 cup frozen or canned corn kernels (drained if canned)
Juice of 1 lime

Toppings (optional but recommended):

Diced avocado
Shredded cheddar or Monterey Jack cheese
Plain Greek yogurt or sour cream
Fresh cilantro leaves
Thinly sliced green onion
Crispy tortilla strips or crushed corn tortilla chips

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Instructions

Sauté turkey and onion.
Heat olive oil in a large heavy pot or Dutch oven over medium heat. Add the ground turkey and diced onion, breaking the meat into small crumbles. Cook 5–6 minutes, until the turkey is no longer pink and the onion is soft and translucent.
Add garlic and peppers.
Stir in the garlic, red bell pepper, and jalapeño. Cook 2–3 minutes, until the peppers start to soften and the garlic is fragrant (not browned).
Bloom the spices.
Add chili powder, cumin, smoked paprika, oregano, cinnamon (if using), salt, and pepper. Stir constantly for about 1 minute so the spices coat the turkey and vegetables and become very aromatic.
Stir in tomato paste and pumpkin.
Add the tomato paste and pumpkin purée. Cook, stirring, for 1–2 minutes, letting the tomato paste darken slightly to deepen the flavor.
Build the soup.
Pour in the fire-roasted diced tomatoes (with their juices) and chicken broth, scraping the bottom of the pot to release any browned bits. Stir in the black beans and corn until everything is well combined.
Simmer.
Bring the soup just to a boil, then reduce heat to low and simmer uncovered for 15–20 minutes. You want gentle bubbles and a slightly thickened, rich orange broth.
Finish with lime and adjust.
Stir in the lime juice. Taste and adjust with more salt, pepper, and/or a pinch of extra chili powder if you like more heat.
Serve with toppings.
Ladle into bowls and let sit 2–3 minutes so it’s not scorching hot. Top with cheese, avocado, cilantro, green onion, yogurt or sour cream, and tortilla strips or chips.

Notes

Use low-sodium broth so you can fine-tune the salt at the end.
Swap ground turkey for ground chicken, plant-based crumbles, or extra beans for a meatless version.
Any mild chili-style bean works: black, pinto, or kidney.
For extra veggies, add diced zucchini, carrots, or a handful of baby spinach near the end.
To lighten: use extra broth and go lighter on cheese and avocado; bulk up with extra vegetables.
For ultra-creamy texture: blend about 1 cup of the soup (including beans and pumpkin) and stir it back in, or swirl in Greek yogurt off the heat.
Storage: keeps 3–4 days in the fridge and up to 3 months in the freezer (without toppings). Add a splash of broth or water when reheating if it’s too thick.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: soup recipes
Method: One-pot, stovetop
Cuisine: Mexican-inspired