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Healthy Ground Turkey Taco Soup - A Simple, Satisfying One-Pot Dinner

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 to 1.25 pounds lean ground turkey (93% lean works well)
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander (optional)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 (4-ounce) can diced green chiles, mild or hot
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can pinto or kidney beans, drained and rinsed
  • 1 (15-ounce) can corn, drained (or 1.5 cups frozen corn)
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 4 cups low-sodium chicken or vegetable broth
  • Juice of 1 lime, plus wedges for serving
  • Fresh cilantro, chopped (for garnish)
  • Optional toppings: sliced avocado, plain Greek yogurt or light sour cream, shredded cheddar or Monterey Jack, crushed tortilla chips, jalapeño slices

Method
 

  1. Warm the pot: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion and bell pepper. Cook, stirring, until softened and lightly golden, about 5 to 7 minutes.
  2. Bloom the aromatics: Stir in the garlic and cook 30 seconds until fragrant. This quick step builds flavor from the start.
  3. Brown the turkey: Add the ground turkey, breaking it into small crumbles with a wooden spoon. Cook until no pink remains, 5 to 7 minutes. If the pan looks dry, add a splash of broth to prevent sticking.
  4. Season well: Sprinkle in the chili powder, cumin, smoked paprika, oregano, coriander (if using), salt, and black pepper. Stir to coat the turkey and veggies. Let the spices toast for 1 minute to deepen their flavor.
  5. Add the body: Pour in the green chiles, both types of beans, corn, fire-roasted tomatoes, tomato sauce, and broth. Stir everything together, scraping up any browned bits from the bottom of the pot.
  6. Simmer: Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20 to 25 minutes. The soup will thicken slightly and the flavors will meld.
  7. Finish: Stir in the lime juice and taste. Adjust with more salt, pepper, or chili powder as needed. If you want extra heat, add a pinch of cayenne or a few dashes of hot sauce.
  8. Serve: Ladle into bowls and top with cilantro and your favorite toppings. A dollop of Greek yogurt, a handful of crushed tortilla chips, and avocado slices add great texture and creaminess.