Ground Turkey Taco Soup is packed with tomatoes, chilies and three kinds of beans for a hearty, high-protein soup. This recipe is easy to make in one pot, in just 29 minutes!

Two bowls filled with chili and shredded cheese on a wooden surface surrounded by a green and white napkin, spoons, herbs, and a cutting board with shredded cheese.

I don’t know about y’all, but this time of year, I’m always looking for healthy weeknight meals to throw in amongst the weekend holiday parties filled with cheese plates, cookies and cocktails.

Since this is also the busiest time of the year, I’m also looking for meals that are quick and easy. This Ground Turkey Taco Soup happens to fit the bill for both a healthy meal, that’s also simple to make in no time!

This soup is filled with pulses. I know what you’re thinking, “wait a minute Whitney, what are pulses?” Pulses are the delicious, protein-packed, sustainable foods known as dry peas, chickpeas, lentils and beans. I’m sure your pantry is filled with pulses, you just didn’t know that’s what they were called!

For this recipe, I incorporated black beans, pinto beans and kidney beans into the turkey taco soup. Each bowl of this taco soup contains over a 1⁄2 cup serving of pulses, which adds a ton of nutrients to this already healthy recipe!

A white bowl filled with taco soup topped with shredded cheese and herbs.

Step by step instructions

  1. Cook the turkey. Drizzle olive oil in a large pot or dutch oven on the stove over medium high heat. Add the red onion and ground turkey, cook for about 6-7 minutes or until the turkey is cooked all the way through.
  2. Mix in the remaining ingredients. Add the diced tomatoes with jalapeños, diced green chilies, black beans, kidney beans, pinto beans, corn and taco seasoning.
  3. Bring the flavors together. Stir to combine and bring to a simmer. Cover, reduce heat to low and cook for 15 minutes.
  4. Enjoy! Serve with the optional toppings of your choice.

How to store and reheat

  • To store: leftover turkey taco soup should be stored in an airtight container in the refrigerator. It is best to enjoy the soup within 5 days.
  • To reheat from the refrigerator: leftover soup can be reheated in a saucepan on the stove over medium heat for 10 minutes. It can also be reheated in the microwave in a bowl for 2-3 minutes.
  • To freeze: store the soup in freezer-safe container, either a zipper bag, glass, or plastic container. Be sure to leave 1 inch of space for the soup to expand in the freezer. Freeze for up to 3 months.
  • To reheat from frozen: place the frozen soup in the refrigerator for 24 hours to defrost. Transfer the soup back to a slow cooker, set to low for 2 hours, or reheat the soup in a large pot on the stove for 15-20 minutes, or until heated through.
A red bowl filled with turkey taco soup topped with shredded cheese and avocado.

What to serve with taco soup

Dress up your turkey taco soup with toppings like avocado, cilantro, and shredded cheese. Or get fancy and throw on a dollop of guacamole! Then serve it alongside these tasty recipes.

Two bowls filled with chili and shredded cheese on a wooden surface surrounded by a green and white napkin, spoons, herbs, and a cutting board with shredded cheese.

More easy one pot recipes

Create scrumptious family-friendly meals in one pot with these simple recipes!

Ground turkey and three kinds of beans are added to one pot to make this protein packed, easy and healthy turkey taco soup recipe, made in only 29 minutes!
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One Pot Ground Turkey Taco Soup

Ground Turkey Taco Soup is packed with tomatoes, chilies and three kinds of beans for a hearty, high-protein soup. This recipe is easy to make in one pot, in just 29 minutes!

Ingredients

  • 1 tablespoon olive oil
  • 1 cup red onion, diced
  • 1 pound ground turkey
  • 30 ounces diced tomatoes with jalapeños, 3 – 10 oz cans
  • 4 ounce can diced green chilies
  • 15 ounce can black beans, drained & rinsed
  • 15 ounce can kidney beans, drained & rinsed
  • 15 ounce can pinto beans, drained & rinsed
  • 15 ounce can corn, drained & rinsed
  • 3 tablespoons taco seasoning, click link for homemade taco seasoning recipe

Optional Toppings

  • 1 tablespoon fresh cilantro, chopped
  • 1 avocado, sliced
  • ½ cup cheddar cheese, shredded

Instructions

  • Add the olive oil to a large pot or dutch oven on the stove over medium high heat.
  • Add the red onion and ground turkey, cook 6-7 minutes or until the turkey is cooked through.
  • Add the diced tomatoes with jalapenos, diced green chilies, black beans, kidney beans, pinto beans, corn and taco seasoning.
  • Stir to combine and bring to a simmer.
  • Cover, reduce heat to low and simmer for 15 minutes.
  • Serve with the optional toppings of your choice.

Notes

  • The nutritional information provided does not include the optional toppings and is calculated using extra lean ground turkey.

Nutrition Facts

Serving 6gCalories 472kcal (24%)Carbohydrates 55g (18%)Protein 35g (70%)Fat 14g (22%)Saturated Fat 4g (20%)Cholesterol 51mg (17%)Sodium 1038mg (43%)Potassium 1381mg (39%)Fiber 17g (68%)Sugar 8g (9%)Vitamin A 445mg (9%)Vitamin C 26mg (32%)Calcium 203mg (20%)Iron 6mg (33%)
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