Turkey chili taco soup is a healthy, satisfying meal made with lean ground turkey, two kinds of beans, and plenty of vegetables. This hearty soup is high in protein and fiber and can be prepared on the stovetop, in a slow cooker, or in an Instant Pot for convenient weeknight cooking.
Why this Recipe Works
This turkey chili taco soup is simple to make and requires minimal prep, yet it delivers the rich flavor you’d expect from a classic ground-beef chili. The combination of lean turkey, beans, and vegetables creates a filling, well-balanced meal that often tastes even better the next day after the flavors meld. It’s a family favorite and versatile enough to pair with cornbread or a light salad.
Ingredient Notes
- Ground turkey. Use a lean ground turkey for the best texture and lower fat content. Ground turkey soaks up flavors well and makes the soup light but hearty. If you prefer, you can swap in ground beef—just drain any excess fat after browning.
- Taco seasoning. Taco seasoning conveniently contains many of the spices used in chili, simplifying the seasoning step. If you don’t have a packet, a homemade mix of chili powder, cumin, garlic powder, onion powder, and paprika works well.
- Diced tomatoes and green chiles. These provide the tomato base and a touch of heat. You can also use a single can of Rotel with green chiles if you prefer.
- Refried beans. Adding refried beans makes the soup creamy and thick without needing cream or cheese. They blend into the broth and boost both texture and body.
How to Make this Recipe
- Brown the ground turkey in a large pot over medium heat, breaking it into small pieces as it cooks.
- When the turkey is about halfway cooked, add the diced onion and bell pepper and sauté for 2–3 minutes until softened.
- Stir in diced tomatoes, green chiles, refried beans, drained kidney beans, tomato sauce, chicken broth, and taco seasoning. Bring the mixture to a boil for about 3 minutes, then reduce the heat and simmer for 15–20 minutes to let the flavors blend.
- Serve the soup with your favorite toppings such as plain Greek yogurt or sour cream, shredded cheddar, cilantro, scallions, or tortilla chips.
Frequently Asked Questions (FAQs) and Expert Tips
Yes. Use Sauté mode to brown the ground turkey, breaking it into small pieces. Add the remaining ingredients, then set the Instant Pot to the Soup or manual pressure setting and cook according to your device’s instructions. Stir well before serving.
Yes. Brown the turkey with onions and bell pepper on the stovetop, then transfer everything to a slow cooker. Add the remaining ingredients, stir, and cook on low for about 6 hours.
Chili typically includes a tomato base, chili powder or chiles, often meat, and commonly beans. The spices and simmering develop a bold, comforting flavor that defines the dish.
Yes—drained canned corn or frozen corn added when you add the beans makes a tasty and colorful addition to the soup.
Reheat gently in the microwave or on the stovetop. If microwaving, cover with a damp paper towel to reduce splatter. On the stove, warm over medium heat, stirring occasionally. Add a splash of water or chicken broth if the soup has thickened in the fridge.
Storage and Freezing Tips
Allow the turkey chili taco soup to cool completely before refrigerating or freezing. Store in a sealed container in the refrigerator for 4–5 days.
For longer storage, freeze portions using one of these methods:
The Paper Cup Method:
Ladle individual portions into large paper cups and freeze. Once solid, peel away the cups and store the portions in a freezer bag for easy single servings you can reheat as needed.
The Freezer Bag Method:
Cool the chili completely, transfer to gallon freezer bags, remove excess air, and lay flat to freeze. Thaw and reheat in a slow cooker or on the stove for a quick meal.
The Tupperware Method:
Divide the chili into airtight containers for individual portions and freeze. Pull out a container for an easy lunch or dinner on busy days.
If you love soups, check out these other recipes!
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Roasted Red Pepper Gouda Soup
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White Chicken Chili
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Creamy Roasted Cauliflower Soup
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Creamy Mushroom Pecan Soup (video)
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Turkey Chili Taco Soup
Ingredients
For Chili:
- 1 pound ground turkey (can substitute ground beef if you prefer)
- 1 medium onion
- 1 medium bell pepper
- 1-14.5 ounce can diced tomatoes (1 ¾ cups)
- 1-15.5 ounce can kidney beans drained (1 ¾ cups)
- 1-16 ounce can fat free refried beans (1 ¾ cups)
- 1-8 ounce can tomato sauce (¾ cup + 2 tablespoons)
- 1-4 ounce can diced green chiles (½ cup)
- 1 ½ cups chicken broth
- 2 tablespoons taco seasoning
Topping Ideas:
- Sour Cream (or plain Greek yogurt)
- Cilantro
- Jalapeños
- Cheese
- Scallions or Green onions
- Tortilla chips
- Rice
Instructions
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In a large saucepan over medium heat, brown the ground turkey, breaking it into small pieces as it cooks. When the meat is about halfway cooked, add the diced onion and bell pepper and cook for 2–3 minutes.
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Add the remaining ingredients and stir to combine. Bring to a boil for 3 minutes, then reduce the heat and simmer for 15–20 minutes. Serve with your favorite toppings.
Notes
Use Sauté mode to brown the turkey, then add remaining ingredients and set the cooker to Soup or the preset appropriate for your model. Stir thoroughly before serving.
Slow Cooker Instructions
Brown the turkey, onions, and peppers in a large pan, transfer to the slow cooker, add the other ingredients, and cook on low for about 6 hours.
Storage and Freezing
Cool completely before refrigerating or freezing. The soup keeps 4–5 days in the refrigerator; freeze portions for longer storage.
Nutrition
originally published September 17, 2018