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Best Easy 30-Minute Taco Soup with Ground Turkey

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This quick and easy taco soup comes together in just 30 minutes with ground turkey, beans, and a smoky, slightly spicy broth. Perfect for busy weeknights or feeding a crowd, it’s a comforting and crowd-pleasing meal that tastes like it simmered all day.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 pound ground turkey (93% lean recommended)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) corn kernels, drained
  • 1 can (14.5 ounces) diced tomatoes with green chiles
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 3 cups low-sodium chicken broth
  • Shredded cheddar cheese (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Fresh cilantro, chopped (for serving)
  • Diced avocado (for serving)
  • Tortilla chips or strips (for serving)
  • Lime wedges (for serving)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
  2. Add the diced onion and cook, stirring occasionally, until translucent and starting to brown, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the ground turkey to the pot, breaking it up with a wooden spoon. Cook until no longer pink, about 5-6 minutes, allowing some brown bits to form on the bottom.
  4. Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne (if using) over the turkey. Stir constantly for 30-60 seconds until the spices are fragrant and the mixture looks darker.
  5. Pour in both cans of diced tomatoes (with their juices) and the chicken broth. Stir, scraping up any browned bits from the bottom of the pot.
  6. Stir in the drained black beans, kidney beans, and corn. Bring to a gentle boil, then reduce heat to low.
  7. Simmer uncovered for 15 minutes, stirring occasionally. Taste after 10 minutes and adjust seasoning if needed.
  8. Ladle into bowls and serve with desired toppings: shredded cheese, sour cream, cilantro, avocado, tortilla chips, and lime wedges.

Notes

Don’t skip the spice-blooming step—toasting the spices in the hot oil with the meat is key to deep flavor. For a milder soup, skip the cayenne pepper. The soup tastes even better the next day as flavors meld. For a thicker soup, mash half a can of beans before adding. Can be made in a slow cooker or Instant Pot (see variations).

Nutrition

Keywords: taco soup, ground turkey, 30-minute meal, easy soup, weeknight dinner, crowd-pleaser, healthy soup

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