Turkey Taco Soup Recipe - Allrecipes.com
Turkey Taco Soup Recipe

Turkey Taco Soup

Recipe by  

"Soothing Mexica-themed soup which can be enjoyed as a light meal or with garnishes that can make it more sinful. Freezes well."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 5 mins


  1. Heat olive oil in a large pot over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Transfer turkey to a bowl; set aside.
  2. In the same skillet, stir in the onion; cook and stir until the onion is nearly translucent, about 5 minutes. Add the carrots and celery. Continue to cook and stir until tender, about 8 more minutes.
  3. Stir in the corn, garlic, taco seasoning, cumin, chili powder, dried oregano, and about 1/4 cup cilantro along with the cooked turkey. Cook and stir until fragrant, about 2 minutes.
  4. Mix in the tomatoes, kidney beans, green chile pepper, olives, chicken broth, water, and lime juice. Season with salt and black pepper. Bring to a boil, then reduce heat to low and continue to simmer for 20 minutes. Remove chile halves, and garnish with the remaining cilantro before serving.
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  • Cook's Notes
  • Make this vegetarian by substituting texturized vegetable protein/Quorn®/Boca Burger® crumbles for meat, and use vegetarian broth. Cans of tomato/broth/beans are large so rather than waste parts of the cans, I choose to make a large batch of soup and freeze half of it to enjoy another week. As is the case with all great cooks, please use the chili, salt, pepper, water and lime juice to make the soup as spicy or bland as you desire. Lower the fat content by cooking onions in 2 T chicken broth and 2 teaspoons olive oil, use fat free broth and omit the dairy products.
  • Optional toppings include avocado slices, grated reduced fat Cheddar cheese, tortilla chips, Greek yogurt, and lime wedges.

Reviews More Reviews

Most Helpful Positive Review
Feb 07, 2012

Turkey Taco Soup Haiku: "Perfect as it is! I had to sub a few things. But wow, awesome soup!" My only changes were 1 lb. turkey, "Taco Seasoning I" instead of packet, a can of diced chili peppers (no fresh on hand), and less broth. Left my soup in the crock-pot for the afternoon and by dinnertime, it smelled sinfully-good. I love that it was so colorful, and almost wouldn't have minded even more veggies, but this soup was great, and the cook's notes at the bottom are very helpful too. (I also froze half for another night, but truthfully, I wouldn't mind having some leftovers in front of my face right now.)

Most Helpful Critical Review
Apr 13, 2015

Kids did not like it.

Apr 24, 2012

1st time on website & made this soup. My family loved it. I switched the kidney beans for pinto beans (canned) - this is a recipe for your box.

Apr 09, 2012

This is great! Something different! The only problem we had was it is spicy. I used Mild Taco Seasoning and it was still spicy, especially for the kids. If I did it again, I would put a little bit of spices/taco seasoning in at a time. Very easy dinner.

Mar 10, 2012

This is one of the best soups I have ever had! YUM! The thought of Taco Soup never appealed to me, and boy was I missing out! Thanks for sharing this fabulous recipe! I made a few minor changes based on what I had on hand and personal preferences. * I used a can of drained corn instead of frozen corn. * I used pinto beans instead of kidney beans. * I used a small can of green chilies instead of a green chile pepper. * I left the lime juice out.

Mar 24, 2012

Very tasty soup! I didn't have taco seasoning so I simply added more chilli powder, cumin. Some garlic powder, and a dash of clove and cinnamon--and I sauteed the garlic and spices with the turkey first. Luckily I had some chicken stock on hand from a left over roast chicken. Highly recommend---I will make it again.

Oct 06, 2012

Great soup! I had to make a few subs due to what I had on hand but I followed the basic guidelines of the recipes and we loved it. I used Rotel for the tomatoes, no celery or olives, Penzey's Bold Taco seasoning, some frozen Hatch green chiles. It was definitely not too spicy even with the Rotel but the chiles we used weren't very hot. I'll be making this a lot this winter.

May 05, 2012

Most excellent! So much flavor and easy to put together


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  • Calories
  • 273 kcal
  • 14%
  • Carbohydrates
  • 26.9 g
  • 9%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 19.8 g
  • 40%
  • Sodium
  • 1074 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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Southern Cali Cook
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