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Quick 20-Minute Ground Turkey Taco Soup: An Easy One-Pot Dinner

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A fast, one-pot taco soup made with ground turkey, beans, tomatoes, and corn, ready in just 20 minutes. Perfect for busy weeknights, this comforting soup is packed with flavor and customizable with your favorite toppings.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground turkey (93% lean)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 packet (1 ounce) taco seasoning
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) diced tomatoes with green chilies (like Rotel)
  • 1 can (15 ounces) fire-roasted diced tomatoes
  • 1 cup frozen corn kernels
  • 2 cups low-sodium chicken broth
  • 1 teaspoon ground cumin (optional)
  • Salt and black pepper, to taste
  • Shredded cheddar cheese (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Fresh cilantro, chopped (for serving)
  • Diced avocado (for serving)
  • Crushed tortilla chips or strips (for serving)
  • Lime wedges (for serving)

Instructions

  1. Heat the oil. Place your pot over medium-high heat and add the olive oil. Let it shimmer for about 30 seconds—you want it hot but not smoking.
  2. Brown the turkey. Add the ground turkey to the pot. Use your wooden spoon to break it into small pieces as it cooks. Let it sit undisturbed for about 2 minutes to get a nice sear, then stir. Continue cooking until the turkey is no longer pink, about 5-6 minutes total.
  3. Sauté the aromatics. Add the diced onion to the pot. Cook for 2-3 minutes, stirring occasionally, until it starts to soften and turn translucent. Then add the minced garlic and cook for another 30 seconds until fragrant.
  4. Add the spices. Sprinkle the taco seasoning and ground cumin (if using) over the turkey and onions. Stir well to coat everything evenly. Let it cook for about 1 minute—this ‘blooms’ the spices and deepens their flavor.
  5. Pour in the liquids and tomatoes. Add the chicken broth, diced tomatoes with green chilies, and fire-roasted diced tomatoes. Stir everything together, scraping up any browned bits from the bottom of the pot.
  6. Add the beans and corn. Stir in the drained black beans, kidney beans, and frozen corn. Bring the soup to a gentle boil, then reduce the heat to medium-low and let it simmer for 8-10 minutes. The soup will thicken slightly as it cooks.
  7. Season and adjust. Taste the soup and add salt and pepper as needed. Remember, the taco seasoning already has salt, so go easy. If you want more heat, add a pinch of cayenne or a dash of hot sauce.
  8. Serve and garnish. Ladle the soup into bowls and let everyone customize their own. A sprinkle of cheese, a dollop of sour cream, a handful of tortilla chips—go wild.

Notes

Don’t skip browning the turkey—it adds flavor. Use fire-roasted tomatoes for a smoky depth. Toast the spices for 1 minute to release their oils. Watch your salt; taco seasoning, canned beans, and broth all contain sodium. Let the soup rest for 10 minutes before serving if you have time. For a thicker soup, simmer uncovered longer or mash some beans against the pot. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: taco soup, ground turkey, one-pot, quick dinner, weeknight meal, easy soup, gluten-free

Find it online: https://lirafood.com/quick-20-minute-ground-turkey-taco-soup-an-easy-one-pot-dinner/