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Turkey Taco Soup
with cheese / tortilla chips

Active: 30 Total: 30

This flavorful, satisfying soup has all the great flavors of tacos in a lighter dish. We couldn't resist topping the soup with taco favorites though, so finish your bowls with cheese, sour cream, and crumbled tortilla chips for crunch. We first featured this meal in 2017.
Smarts: The original version of this meal used ground beef. We've lightened it up even more by swapping in ground turkey, but use whichever you prefer and have on hand.



Turkey Taco Soup:
  • Carrots - 8 oz , diced
  • Garlic - 4 cloves
  • Green onions - 3 stalks , chopped; green and white parts combined
  • Corn kernels, fresh or frozen - 1 cup
  • Oil, cooking - 1 Tbsp
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
  • Green chilies, diced (4 oz / 113 g) (opt) - 1 can
  • Stock, any type - 3 1/2 cups
  • Cilantro leaves - 1/4 cup , chopped
  • Lime juice - 2 tsp
  • Cheese, any shredded white blend - 2 oz
  • Sour cream - 4 Tbsp (sub plain or Greek yogurt)
  • Tortilla chips - 1 cup
Mexican Ground Turkey:
  • Cumin, ground - 2 tsp
  • Salt - 1 tsp
  • Garlic powder - 1 tsp
  • Coriander, ground - 1 tsp
  • Paprika - 1 tsp
  • Chili powder - 1/2 tsp
  • Turkey, ground - 1 lb


  1. Carrots / Garlic - Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Green onions - Prep as directed. (Can be done up to 3 days ahead)

  3. Season turkey - Combine cumin, salt, garlic powder, coriander, paprika, and chili powder. Stir into ground turkey. (Can be done 1 day ahead)

  4. Corn - If using frozen corn, defrost in the microwave first. If using fresh, slice kernels off cobs.

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  1. Heat a large saucepan or Dutch oven over medium-high heat. Add oil and then seasoned turkey. Saute, breaking apart with a spoon, until turkey is cooked through, 5 to 8 minutes.

  2. Add carrots and green onions. Cook until vegetables are aromatic and beginning to turn tender, 3 to 4 minutes. Add garlic and saute for 1 minute more.

  3. Add the tomatoes (including liquid), green chilis, and stock. Bring to a simmer. Simmer for 5 minutes to let the flavors come together.

  4. While soup simmers, chop cilantro.

  5. To soup, add corn and continue cooking just until heated through. Remove soup from heat and stir in lime juice. Season with some salt and pepper.

  6. Ladle soup into bowls. Set out cilantro, cheese, sour cream, and tortilla chips at the table so that everyone can add toppings to their soup.



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