Turkey Taco Soup is a simple, delicious wintertime meal. Easy to make and even easier to eat, this soup adds a zing of spice and lots of vegetables to liven up any weeknight meal. Finish with cheese, avocado or a dollop of sour cream to highlight this well-spiced soup. Makes 6 servings.
At this time last year, I was one day from my due date and ready to pop.
Little did I know I’d have to wait nine additional days to meet our sweet baby girl.
Other than not going into labor when I thought was an acceptable time—which I know is a joke since I wasn’t in control at all—I experienced miserable heartburn, which meant I couldn’t eat spicy food during most of my pregnancy. Which was majorly unfortunate because even though I’m not a Louisianan like my husband, I enjoy a little spice when it comes to food.
Why I love this recipe:
Turkey Taco Soup is a family favorite meal, and it’s so easy to make. All you need is an onion, garlic, some ground turkey, a few cans of chicken stock, peeled tomatoes, refried beans diced green chiles, and a frozen package of corn.
One thing I love about this taco soup recipe is that you can customize it to your tastebuds, meaning you can take the heat down a notch… or do what my husband does and add more.
You can also swap out the ground meat in this easy taco soup recipe to transform it into Chicken Taco Soup or even a classic Beef Taco Soup.
Another great thing about this soup recipe is that it’s great when you first cook it, and it stores well, so leftovers are excellent, too.
Need dinner inspiration? Head on over to my Dinner Recipe Index for more ideas.
What you need to make this easy taco soup recipe:
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In addition to these tools, you’re going to need a few ingredients to make homemade taco soup:
- Extra virgin olive oil—or another lightly flavored oil
- Onion—yellow or white works perfectly in this recipe. I do not recommend using a red onion.
- Garlic cloves
- Taco seasoning—you can make your own or use a store bought blend if that’s easier
- Ground turkey—or swap it out with ground turkey or a leaner ground beef
- Unsalted chicken stock
- Canned peeled tomatoes—I like the texture these add to the soup. However, if you don’t have these, you could substitute the same amount of tomato puree. Be sure that you’re not adding a can of tomato sauce, which is pre-seasoned.
- Refried beans—we always use the vegetarian kind, but feel free to pick up your favorite brand from the store
- Diced green chiles
- Frozen corn—you could also use canned corn if you don’t have frozen
- Kosher salt and freshly ground black pepper—to add additional flavor, if necessary
You can also add garnishes to your taco soup, too! Here are a few of our favorites:
- Sour cream
- Cheese—cheddar or Monterey Jack are our favorites
- Tortilla chips
- Lime wedges
How to make Taco Soup at Home
Heat the oil over medium-high heat in a large Dutch oven.
When the oil is simmering, add the onion and garlic. Saute these aromatics until they’re translucent and fragrant.
Add the taco seasoning to the vegetables, then add the ground turkey, breaking up with a wooden spoon and stirring constantly until the turkey is browned.
Next, pour in the chicken stock, peeled tomatoes, refried beans, diced onions and frozen corn.
Bring the soup to a boil, then lower the heat to low and simmer for 30 minutes. Season with additional salt and pepper after tasting.
Serve warm with sour cream, cheese, avocado and tortilla chips, and enjoy.
Frequently Asked Questions
We really like this Turkey Taco Soup recipe with tortilla chips, cheese, avocado and sour cream, but you can pair it with other things. Adding a squeeze of lime juice before you eat it is always delicious, too.
In this soup recipe, we don’t add a thickener and the liquid portion of the soup remains rather thin, though it’s bulked up by the addition of veggies. If you wanted to thicken this soup, I would make a slurry of masa or cornstarch and water and pour it in.
This soup will last for 4-5 days in the refrigerator.
If you’ve got leftover taco soup, you can definitely freeze it. Pour it into a freezer-safe container or bag, and make sure to give it some room for the soup to expand as it freezes. You can keep it frozen for 3-4 months. Defrost in the fridge, then reheat in the microwave.
Quick tips and tricks to the best homemade taco soup
- Have all your ingredients ready to go. This recipe cooks up quickly if everything is prepared and with you before you get to cooking it. Chop the onions and garlic. Open all the canned ingredients (and drain the chiles.)
- Purchase pre-chopped onion and garlic if that makes your life easier. This taco soup recipe is meant to be easy as pie, and if having those on hand makes it to where you actually cook this, do that.
- Don’t forget the toppings! Add tortilla chips, shredded cheese, avocado slices, lime wedges, cilantro, etc., and have fun with it.
Turkey Taco Soup is a simple, delicious wintertime meal. Easy to make and even easier to eat, this soup adds a zing of spice and lots of vegetables to liven up any weeknight meal. Ground turkey is sautéed with onion and garlic, then peeled tomatoes, refried beans, diced chiles, corn and chicken stock are added before the soup simmers for 30 minutes. Finish with cheese, avocado or a dollop of sour cream to highlight this well-spiced soup.
- 2 tablespoons extra virgin olive oil
- 1 onion, minced
- 4 garlic cloves, minced
- 1 tablespoon taco seasoning
- 1 lb. ground turkey
- 32 oz. unsalted chicken stock
- 28 oz. canned peeled tomatoes
- 16 oz. refried beans
- 4 oz. diced green chiles, drained
- 12 oz. corn, frozen
- Kosher salt and freshly ground black pepper, to taste
- Sour cream
- Monterrey Jack cheese (or any other favorite cheese)
- Tortilla chips
- In a large Dutch oven, heat the olive oil over medium-high heat.
- When the oil is simmering, add the onion and garlic, sautéing until the garlic and onions are translucent.
- Add the taco seasoning to the vegetables, then add the ground turkey, breaking up with a wooden spoon and stirring constantly until the turkey has browned.
- Pour in the chicken stock, peeled tomatoes, refried beans, diced onions and corn.
- Bring the soup to a boil, then lower the heat to low and simmer for 30 minutes. Season with additional salt and pepper.
- Serve warm with sour cream, cheese, avocado and tortilla chips, and enjoy.
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Serving Size:1 serving
Amount Per Serving: Calories: 750Total Fat: 42gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 142mgSodium: 1095mgCarbohydrates: 54gFiber: 15gSugar: 13gProtein: 48g
Nutrition facts are an estimate and not guaranteed to be accurate.