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.

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

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.
Aromatics (3–4 min): Add onion and bell pepper; cook until softened. Stir in garlic for 30 seconds.
Bloom spices (30–45 sec): Add chili powder, cumin, paprika, oregano, coriander, salt, and pepper; stir until toasty.
Build base (1–2 min): Stir in tomato paste; cook until darkened. Add both tomato cans, scraping up browned bits.
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.
Finish (1 min): Stir in vinegar or lime. Taste and adjust salt, pepper, and heat.
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