You'll love this easy Taco Soup recipe. It's simple to make and full of that Tex Mex flavor we all crave! This version uses ground turkey instead of the usual ground beef and my homemade Easy Taco Seasoning mix. Perfect for lunch or dinner and ready in 30 minutes.
Why you'll love it
It's quick and easy. What I love about this taco soup is how quickly it comes together--you just need 30 minutes and you'll have a piping hot lunch or dinner you and your family will love.
It's made with easy to find fresh and pantry staples. This soup recipe relies on plenty of canned pantry staples. I like to keep these on hand at all times because I use them in so many of my favorite dishes. I like to stock up on ground turkey and keep it in the freezer so I can get a last minute dinner on the table.
It's full of Tex Mex flavor. Since I grew up in Texas and right along the border, I'm always looking for ways to incorporate that familiar flavor in many of my dishes. This soup does just that! This version is mild, but feel free to add some fresh sliced jalepeños to kick the heat up a notch.
what's in taco soup
how to make taco soup
Heat a stock pot or dutch oven coated with oil or cooking spray over medium heat. Add turkey, onions, and garlic. Cook until turkey is completely browned and no longer pink.
Add taco seasoning and mix into meat until thoroughly combined.
Add broth, tomato juice, Rotel, black beans, pinto beans, and corn. Bring to a boil then lower heat and simmer uncovered for 20 minutes.
recipe notes and tips
Use ground beef instead of ground turkey if desired. You can also use chicken or vegetable broth instead of beef broth.
Simmer soup for up to an hour if desired.
To use a crockpot/slow cooker: brown ground turkey with onions and garlic in a skillet. Add to crockpot along with the rest of the ingredients. Cook on low for 4-6 hours or high for 3-4 hours.
Try these toppings:
- Crushed Tortilla Chips or Strips
- Sliced Avocado
- Sour Cream
- Pico de Gallo
- Pickled or fresh Jalepeños
- Sliced Black Olives
- Thinly Sliced Green Cabbage
- Sliced Green Onions
Store leftovers covered in the refrigerator for up to 4 days. Freeze for 3 months for longer storage. Thaw overnight in the refrigerator.
more soup recipes you'll want to try
If you make this recipe, I’d love for you to give it a ★ rating below. And since you made it this far, let’s connect on Instagram, Facebook, and Pinterest!
Taco Soup
Ingredients
- 1 teaspoon oil mild flavored
- 1 lb ground turkey ground beef or chicken
- 1 cup chopped onion
- 2 garlic cloves chopped
- 2-4 tablespoon Easy Taco Seasoning or 1 package store bought taco seasoning
- 3 cups beef broth
- 2-3 cups tomato juice such as Campbell's, less for chunkier, more for soupier
- 1 can Rotel diced tomatoes and green chilies, not drained
- 1 can black beans rinsed and drained
- 1 can pinto beans rinsed and drained
- 15 ounce package frozen whole kernel corn no need to thaw; or 15 oz can, drained
Instructions
- Add oil to a large stockpot or Dutch oven over medium heat. Add turkey and onion and cook until meat is no longer pink.
- Add taco seasoning and stir until completely combined.
- Add broth, tomato juice, Rotel, black beans, pinto beans, and corn to pot, stirring to combine.
- Simmer for a minimum of 20 minutes, uncovered. If desired, cover pot and simmer for 40 minutes more.
Notes
- Crushed Tortilla Chips or Strips
- Sliced Avocado
- Sour Cream
- Pico de Gallo
- Pickled or fresh Jalepeños
- Sliced Black Olives
- Thinly Sliced Green Cabbage
- Sliced Green Onions
Nutrition
Denise
This was fantastic. I used pinto beans with jalapeños and it gave it a little extra zip.
Melissa
Easy, fast, and healthy taco soup. I can put together in the morning and have for lunch. Freezes well. Yummy!!
Nikole
Awesome! Thanks so much for the review Melissa!