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A bowl of taco soup topped with avocado chunks, shredded cheese and sour cream with tortilla chips.
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5 from 8 votes

Taco Soup

This easy taco soup recipe combines all your favorite taco ingredients in one pot – ground turkey, beans, corn, tomatoes and taco seasoning. It's packed with flavor and a hint of spice and is perfect for meal prep.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Lunch/Dinner, Soup
Cuisine: Mexican
Keyword: taco soup
Servings: 6


  • ½ Tablespoon olive oil
  • 1 medium yellow onion chopped
  • 4 cloves garlic minced
  • 1 lb ground turkey or chicken
  • 2 Tablespoons taco seasoning
  • 1 red bell pepper chopped
  • ½ jalapeño pepper de-seeded and chopped
  • 1 15 oz can pinto beans rinsed and drained
  • 1 15 oz can black beans rinsed and drained
  • 1 ½ cups frozen corn or 15 oz can of corn
  • 1 15 oz can tomato sauce
  • 1 14.5 oz can diced tomatoes
  • 1 10 oz can rotel tomatoes with green chiles
  • 2-3 cups low-sodium vegetable or chicken broth
  • juice of 1 lime
  • ¼ cup chopped cilantro plus more for topping
  • Salt and pepper to taste
  • Toppings: shredded Mexican cheese avocado, tortilla chips, cilantro and sour cream


Stove Top

  • Heat oil in a large pot or Dutch oven over medium-high heat. Add onion and cook, stirring often until tender and translucent, about 5-7 minutes. Add garlic and saute for 1-2 more minutes.
    Sautéing garlic and onion in a pot.
  • Add ground turkey or chicken and cook until browned, about 5-7 minutes. Use a wooden spoon or meat masher to break up the meat while cooking.
    Cooked and seasoning ground turkey in a pot with garlic and onion.
  • Add taco seasoning and cook for an additional minute. Add bell pepper, jalapeno, pinto beans, black beans, corn, tomato sauce, diced tomatoes, rotel tomatoes and broth to the pot. Stir to combine.
    Soup ingredients added to pot.
  • Bring mixture to a boil. Once bubbling, reduce heat to medium and simmer the soup uncovered for about 20-25 minutes, stirring occasionally. At this point the veggies should be cooked through. Reduce heat to low, stir in cilantro and lime juice, taste and season with salt and pepper if needed.
    Taco soup simmering in pot.
  • Portion soup into bowls, top each bowl with shredded cheese, avocado, tortilla chips, cilantro and sour cream.

Slow Cooker

  • Begin by heating oil in a large saucepan over medium-high heat. Add the onion and garlic, stir and cook for about 5-7 minutes, or until tender and fragrant. Add ground turkey and cook until browned, while breaking the turkey into crumbles as it cooks with a wooden spoon, about 8 minutes. 
  • Add all of the ingredients (except for the lime juice and cilantro), including the cooked turkey, onions and garlic to your slow cooker and cook on high for 4 hours or low for 7-8 hours until veggies are cooked and tender. 
  • Stir in lime juice and cilantro. Taste and season with salt and pepper if needed. Serve warm and add your favorite toppings.


Serving: 1/6 recipe | Calories: 421kcal | Carbohydrates: 48g | Protein: 32g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 73mg | Sodium: 966mg | Potassium: 870mg | Fiber: 13g | Sugar: 13g