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healthy turkey taco soup in bowl with spoon

Easy Turkey Taco Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 14 reviews
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 1x
  • Category: Lunch & Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free


This healthy Turkey Taco Soup is packed with lean protein, fresh veggies, and plenty of flavorful spices. It’s incredibly easy to make and the perfect recipe to make for a quick weeknight meal.


  • 1 tablespoon olive oil
  • 1 1/2 pounds ground turkey
  • 1 small yellow onion, diced
  • 1 small red bell pepper, diced
  • 1 small green bell pepper, diced
  • 6 cloves garlic, minced
  • 2 teaspoons salt (plus more to taste)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chipotle powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon cumin
  • 1/4 teaspoon black pepper
  • 2 tablespoons tomato paste
  • 115oz can fire roasted diced tomatoes
  • 215oz cans black beans, rinsed and drained
  • 14oz can green chilies
  • 1/4 cup lime juice
  • 32 oz chicken broth
  • 1 bay leaf
  • 2 cups frozen corn
  • sour cream or Greek yogurt, for serving
  • shredded orange cheddar cheese
  • cilantro, for serving
  • diced red onion, for serving
  • lime wedges, for serving


  1. Heat a large heavy-bottomed pot over medium-high heat.
  2. Once the pot is hot, add in the olive oil and then the ground turkey. Brown the ground turkey, breaking it up as it cooks.
  3. Once the turkey has browned, add the diced onion, diced bell pepper, and minced garlic. Cook for 3-4 minutes until the onions and peppers start to become tender.
  4. Add the salt, seasonings, and tomato paste to the pot and stir until well combined.
  5. Next, add the canned tomatoes, black beans, green chilies, lime juice, chicken broth, and bay leaf. Stir until well combined and then bring the soup to a boil.
  6. Once boiling, reduce the heat to a simmer. Let the soup simmer for 20-25 minutes covered.
  7. After the soup has simmered, add in the corn and simmer for another few minutes until the corn is heated through.
  8. Serve the soup with sour cream, shredded cheddar, and chopped cilantro. Enjoy!