Turkey Taco Soup

By
Laurel Randolph
Photo of Laurel Randolph
Laurel Randolph
A fervid lover of the culinary arts and all things Instant Pot, Laurel has been writing about food for 10 years. One of her cookbooks was the #2 cookbook of 2017.
Learn about The Spruce Eats' Editorial Process
Updated on 07/29/21
Turkey taco soup

The Spruce Eats/Diana Mocanu
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
401 Calories
22g Fat
36g Carbs
20g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 401
% Daily Value*
Total Fat 22g 29%
Saturated Fat 3g 17%
Cholesterol 41mg 14%
Sodium 1344mg 58%
Total Carbohydrate 36g 13%
Dietary Fiber 16g 56%
Total Sugars 7g
Protein 20g
Vitamin C 51mg 253%
Calcium 141mg 11%
Iron 4mg 24%
Potassium 1256mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This hearty Central Mexico-inspired soup is an easy, one-bowl version of everyone's favorite dinner: taco night. All of the ingredients simmer together to make a robust, flavorful bowl that's especially good with a side of crispy tortilla chips. And with only one dirty pot and a few dirty soup bowls, it's totally fuss-free.

This is a great soup to make after Thanksgiving, when you have leftover turkey to use up and want to do as little cooking as possible. It's a great way to repurpose cooked, shredded breast or dark meat to create a totally different dish. No one will be complaining of leftover fatigue with this recipe.

Ingredients

  • 1 tablespoon canola or grapeseed oil

  • 1 small red onion, diced

  • 1 green bell pepper, diced

  • 1 jalapeño, seeded and minced

  • 3 garlic cloves, minced

  • 1 tablespoon chili powder

  • 1 teaspoon ground cumin

  • 1/2 teaspoon dried oregano

  • 1 (14 1/2-ounce) can diced tomatoes, with juice

  • 1 (15-ounce) can pinto beans, rinsed and drained

  • 1 cup packed shredded cooked turkey

  • 3 cups turkey or chicken broth

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 avocado, diced

  • Chips, optional, for serving

  • Sour cream, optional, for serving

Steps to Make It

  1. Gather the ingredients.

    Ingredients for turkey taco soup
    The Spruce Eats/Diana Mocanu

  2. Preheat a large, heavy-bottomed pot over medium heat. Add the oil, followed by the onion. Sauté for 2 minutes.

    Onion in skillet
    The Spruce Eats/Diana Mocanu

  3. Add the bell pepper, jalapeño and garlic. Sauté for 2 more minutes.

    Add peppers
    The Spruce Eats/Diana Mocanu

  4. Add the chili powder, cumin, and oregano and cook, stirring, for 1 minute.

    Add cumin
    The Spruce Eats/Diana Mocanu

  5. Add the tomatoes and juice, pinto beans, turkey and broth, and stir. Season with salt and pepper.

    Add tomato
    The Spruce Eats/Diana Mocanu

  6. Turn up the heat and bring to a simmer.

    Turn up the heat
    The Spruce Eats/Diana Mocanu 

  7. Turn the heat to low and let simmer, uncovered, for 10 minutes.

    Turn the heat low
    The Spruce Eats/Diana Mocanu 

  8. Serve topped with diced avocado or a dollop of sour cream and tortilla chips.

    Serve with topped avocado
    The Spruce Eats/Diana Mocanu

Recipe Variation

  • The typical ground beef is replaced with shredded turkey for a lighter meal—or you can replace it with cooked chicken, if that's what you have on hand.