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–+ servings

One-Pot Turkey Taco Soup With Fire-Roasted Tomatoes & Corn

There’s something so satisfying about a one-pot meal that checks every box — cozy, hearty, and full of flavor. This Turkey Taco Soup brings all the bold, comforting notes of your favorite chili, but with a lighter spin that’s still rich and deeply satisfying.
Ground turkey simmers with fire-roasted tomatoes, black beans, corn, and warm spices for a soup that’s thick, protein-packed, and bursting with Southwest flavor. Add a squeeze of lime, a sprinkle of cheese, or a few crispy tortilla strips, and dinner’s ready in under 40 minutes.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 8 people
Course: Dinner, Main Course
Cuisine: Mexican, Southwest-Inspired
Calories: 202
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 Tablespoon olive oil extra-virgin
  • 1 large sweet yellow onion  finely chopped (Vidalia or similar)
  • 1/4 teaspoon kosher salt  or to taste
  • 1 teaspoon  garlic  finely minced ( 1 large clove or 2 small)
  • 1 Tablespoon  jalapeño finely minced 
  • 2 pounds  ground turkey (97% lean)
  • 1/8  teaspoon  garlic (granulated)
  • 1/8  teaspoon  ground cumin
  • 1 package  taco seasoning mix  Trader Joe's
  • 2 14.5 ounce cans fire-roasted tomatoes (with juices)
  • 2 15.5 ounce cans black beans (drained and rinsed)
  • 1 cup  sweet corn sweet cut off the cob (preferably in peak season) makes a noticeable difference in flavor.
  • 1 quart  unsalted chicken broth 
  • 1 Tablespoon  masa harina for thickening and flavor
  • 1 pinch  granulated sugar 
  • 12 ounces Mexican-style shredded cheese for topping
  • 16 ounces 2% plain Greek yogurt  for serving
  • 1 bunch fresh cilantro 
  • 16 ounces Tortilla chips  salted or unsalted (for serving)

Method
 

  1. Add olive oil to a large 6-quart pot. Test the oil by adding a piece of the diced onion. If it sizzles, add the onions—season with a pinch of salt. Sauté for 3 minutes, and then add garlic and jalapeño.
  2. Add the ground turkey. Using the star meat chopper, break apart the meat—and season with salt, granulated garlic, and cumin. Add 3/4 of the Taco seasoning, then continue cooking until the meat is cooked. 
  3. Add tomatoes, beans, corn, and 1 quart of chicken broth. 
  4. Combine 1 Tablespoon cold water with enough Massa Harina to create a thin slurry, then add it to the soup with a pinch of sugar. Garnish the soup with Mexican shredded cheese, Greek Yogurt, Cilantro, and Tortilla chips, and serve.
  5. Cook the soup for 15-30 minutes. 
  6. —Chef's Note: Soup will thicken as it cools. Cutting fresh corn off the cob—especially in peak season—adds a burst of sweetness and texture you just can’t get from frozen corn. It’s worth the extra step!
    For meal prep, cut corn off the cob and freeze it in pre-measured bags (about 1 cup each). When you’re ready to cook, you can add the corn straight from the freezer to your soup—no thawing needed. It adds instant color, sweetness, and that unmistakable summer flavor to soups, stews, or any dish that could use a pop of freshness.

Nutrition

Calories: 202kcalCarbohydrates: 8gProtein: 11gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 40mgSodium: 336mgPotassium: 134mgFiber: 1gSugar: 3gVitamin A: 428IUVitamin C: 5mgCalcium: 286mgIron: 1mg

Notes

Nutrition Insight
This hearty, one-pot soup is naturally high in protein and fiber from lean ground turkey and black beans, balanced with wholesome carbs from corn and fire-roasted tomatoes. It’s a nourishing meal you can feel good about — flavorful, satisfying, and perfect for busy weeknights.
Nutrition Disclaimer
Nutrition information is automatically calculated based on available data and should be considered an estimate. Exact values may vary depending on specific brands, ingredient variations, and serving sizes.

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