Taco Soup Recipe

This Taco Soup Recipe is made with ground turkey tomatoes, onion, garlic, chipolte chile, refried beans (yes refried beans), and seasoning (cumin, oregano and chili powder).   This easy taco soup is  incredibly delicious and it’s always a crowd-pleaser!

This easy taco soup combines  ground turkey, refried beans, tomatoes and tortillas and simmers it all in a deliciously rich broth seasoned with classic Mexican flavors. This is the best taco soup to make for taco Tuesdays and game day!

This Taco Soup Recipe is quick and easy to make, and it’s popular with everyone it meets!  It will remind you of turkey chili, but the broth of this soup is definitely more soup-like.  It’s a perfect warming soup to serve on chilly winter days!

Taco Soup Ingredients

These taco soup ingredients combined make an incredibly flavorful Mexican soup that you’ll want to make time and time again. A can of organic refried beans is added to this Mexican bean soup, which makes the broth rich, creamy and incredibly flavorful.  I like to use Amy’s refried beans, because they’re organic, low in sodium and have a great flavor.  But you could easily use refried black beans if you prefer, since they’re loaded with more nutritional goodness.  Either way, this is the best taco soup recipe to make whenever you feel like having a richly flavored Mexican soup.

• Extra-virgin olive oil
• Ground turkey dark meat lean
• Onion
• Garlic, minced
• Fat free refried beans (I use Amy’s)
• Chipotle chili, (Embasa brand)
• Adobo sauce
• Ground oregano and ground cumin
• Onion powder
• Gebgart chili powder
• Canned chopped tomatoes
• Low-salt or no-salt pinto beans, drained and rinsed
• No-sodium chicken broth
• Corn tortilla chips, finely crushed 
• Fresh cilantro
• Cup frozen corn kernels

Find the printable recipe with measurements below.

How to Make Taco Soup

This is easy taco soup comes together in about 40 minutes start-to-finish.

1. Add the olive oil to a large Dutch oven.
2. Cook the ground turkey meat over medium heat, breaking up with a wooden spoon as it cooks.
3. When cooked through, add the onions and garlic and cook 2-3 minutes.
4. Add the refried beans, spices, tomatoes, pinto beans, chicken broth.
5. Bring to a boil and add the crushed tortilla chips and cilantro.
6. Reduce heat, put the lid on the pot and simmer for 20 minutes.
7. Add the frozen corn kernels about 5 minutes before the soup is done cooking.
8. Garnish with cilantro, tortilla chips, avocado and onion.
9. Serve with plenty of tortilla chips.

A single canned chipotle pepper and a few heaping tablespoons of the adobo sauce are added to this soup, giving it an incredible smoky and spicy kick.  I use Embasa chipotle peppers, but you could easily use a fresh jalapeño instead.  This taco soup is on the mild side, so if you prefer things a little more spicy, add more peppers or chilies to your liking.

I also add a handful of crushed tortilla chips to this taco soup adding to it’s incredible flavor. But you could add fresh sweetcorn kernels, sliced straight from the cob instead. 

Serving Suggestions

This easy taco soup is awesome as-is straight from the pot, but you can also be generous with cheese, cilantro, avocado, sour cream and green onions for garnish. I’m sure no one would complain either way.

• Garnish this soup generously with avocado and cilantro.
• Serve with warm flour or corn tortillas 
• Add a little grated Jack cheese to the bowls of piping hot soup
• Dollop with some sour cream
• Garnish with onion (white, purple or green)
• Sprinkle a few broken tortilla chips to the top of each bowl of soup

Looking for more Mexican soup recipes to make?

• Black Bean Soup
• Mexican Chicken Posole
• Mexican Chicken Soup
• White Bean Chicken Chili
• Chicken Tortilla Soup
• Mexican Chicken Rice Soup
• Chicken Chili Without Beans

Want more ideas? Check out all my healthy soup recipes.

Continue to Content

Print

Yield: 6 servings

Turkey Taco Soup

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

This easy taco soup combines  ground turkey, refried beans, tomatoes and tortillas and simmers it all in a deliciously rich broth seasoned with classic Mexican flavors. This is the best taco soup to make for taco Tuesdays and game day!

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1-1/2 pounds ground turkey dark meat lean
• 1 large onion, chopped
• 2 cloves garlic, minced
• 16 ounce can fat free refried beans (I use Amy's)
• 1 chipotle chili, finely minced (Embasa brand)
• 2 tablespoons adobo sauce
• 1-1/2 teaspoons ground oregano
• 1-1/2 teaspoons ground cumin
• 1-1/2 teaspoons onion powder
• 2-3 teaspoons Gebgart chili powder
• 10 ounce can chopped tomatoes
• 15 ounce can low-salt or no-salt pinto beans, drained and rinsed
• 3 cups no-sodium chicken broth
• 6 - 8 corn tortilla chips, finely crushed (no big pieces of chips)
• 1/4 cup fresh cilantro, chopped
• 1/2 cup frozen corn kernels

Instructions

1. Add the olive oil to a large Dutch oven.
2. Cook the ground turkey meat over medium heat, breaking up with a wooden spoon as it cooks.
3. When cooked through, add the onions and garlic and cook 2-3 minutes.
4. Add the refried beans, spices, tomatoes, pinto beans, chicken broth.
5. Bring to a boil and add the crushed tortilla chips and cilantro.
6. Reduce heat, put the lid on the pot and simmer for 20 minutes.
7. Add the frozen corn kernels about 5 minutes before the soup is done cooking.
8. Garnish with cilantro, tortilla chips, avocado and onion.
9. Serve with plenty of tortilla chips.

Notes

A can of organic refried beans is added to this soup, which makes the broth rich, creamy and incredibly flavorful.  I like to use Amy's beans, because they're organic, low in sodium and have a great flavor.  But you could easily use refried black beans if you prefer, since they're loaded with more nutritional goodness.  If you like a milder tasting soup, don't add as much of the chipotle chili or omit it altogether.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 559Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 178mgSodium: 28729mgCarbohydrates: 37gFiber: 7gSugar: 5gProtein: 56g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.