Turkey Taco Soup

Turkey Taco Soup

Lean ground turkey, tomatoes, black beans, and white beans make a fast, hearty taco-style soup. Cooking the turkey completely before the canned ingredients are added gives clear visual and temperature cues, while a controlled amount of seasoning keeps the broth from becoming overly salty.

Recipe details

• Yield: 6 servings, about 1 1/2 cups each
• Prep time: 10 minutes
• Cook time: 30 minutes
• Equipment: 5-quart Dutch oven or soup pot, wooden spoon, can opener, measuring spoons, instant-read thermometer

Ingredients

• 1 pound 98% lean ground turkey
• 1 teaspoon olive oil, if needed
• 1 can (10 ounces) diced tomatoes with green chiles, mild or hot
• 1 can (15 ounces) crushed tomatoes
• 1 can (15 ounces) white beans, with liquid
• 1 can (15 ounces) black beans, with liquid
• 2 cups unsalted chicken broth or water
• 2 tablespoons reduced-sodium taco seasoning
• 1 tablespoon dry ranch-style seasoning
• 1/2 teaspoon ground cumin, optional
• Lime wedges, chopped cilantro, or sliced scallions, optional

Method

1. Heat the pot over medium-high heat. If the turkey is very lean and the pot is not nonstick, add the olive oil.
2. Add the turkey and spread it across the bottom. Cook for 7–9 minutes, breaking it into small crumbles. Continue until no pink remains and several pieces from the center of the pot register 165°F.
3. Add the tomatoes with green chiles, crushed tomatoes, both cans of beans with their liquid, broth, taco seasoning, ranch seasoning, and cumin. Stir thoroughly and scrape up browned bits from the bottom.
4. Bring to a boil over medium-high heat. Reduce to medium-low and simmer uncovered for 15–20 minutes, stirring occasionally. The beans should be hot through and the broth should lightly coat a spoon.
5. Taste before adding salt; the seasoning packets and canned beans may provide enough. If the soup is too thick, add broth 1/4 cup at a time. Serve with lime, cilantro, or scallions.

Balancing the broth

Keeping the bean liquid adds body, but canned products vary in sodium. Reduced-sodium seasoning and unsalted broth make the final flavor easier to control. If sodium is a concern, drain and rinse the beans, then add an extra 1 1/2 cups broth to replace their liquid. A squeeze of lime can brighten a flat-tasting bowl without more seasoning.

Do not boil the soup aggressively for the full cooking time. A gentle simmer heats the beans without breaking them apart. For a thicker soup, mash 1/2 cup of beans against the side of the pot and stir them back in.

Substitutions

Ground chicken can replace turkey and must also reach 165°F. Pinto beans can replace either bean. For more vegetables, add 1 cup thawed corn or diced bell pepper with the tomatoes. Because ranch-style packets differ in strength, begin with 2 teaspoons if using a particularly salty brand, then adjust after simmering.

Storage and reheating

Cool in shallow containers and refrigerate within 2 hours for up to 4 days. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F, adding a splash of broth if the beans absorbed liquid. Do not cool a full deep pot at room temperature; dividing it allows heat to escape safely.