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Turkey Taco Soup

It's not Sunday, but it's soup season and I have a day off. So a big pot of something super hearty is just what is needed. My husband's favourite soup, or chili really, is this recipe for Turkey Taco Soup. In fact, when he was a bachelor and basically didn't eat anything healthy, this was the BEST way I could get loads of vegetables into him. This is filling, delicious and FULL of lean turkey, hearty beans, carrots, sweet potato and more! Should even fool the kids...

If you are concerned about spice, dial back on the jalapeño and cayenne. And if you have little ones who don’t like beans, I recommend you purée with a splash of water in your food processor or blender and stir them in that way

I used Trader Joes taco seasoning which I feel good about but if that's hard to come by and you don't want to use one loaded with who-knows-what, just add a little extra chili powder and garlic powder.

Hope you love this recipe as much as we do.




Turkey Taco Soup



  • 2 tablespoons extra virgin olive oil, divided

  • 900 grams ground turkey, white/dark/both

  • 1 large yellow or white onion, chopped

  • 4 stalks celery, chopped

  • 2 small bell peppers

  • 4 cloves garlic, minced

  • 1 jalapeño, minced

  • 1/4 up cilantro stems, finely chopped (stems from one bunch of cilantro)

  • 1 can whole tomatoes, chopped

  • 3 cups chicken or vegetable stock

  • 1 can white beans (navy or kidney beans)

  • 4 medium carrots, sliced into 1/4 inch rounds

  • 1 small sweet potato chopped, 1/2 inch cubes

  • 1 cup frozen corn

  • Salt and pepper to taste

  • 1/2 cup cilantro leaves, roughly chopped

Spice Blend

  • 1 tablespoon taco seasoning

  • 2 tablespoons chili powder

  • 1 teaspoon paprika

  • 1/2 teaspoon oregano

  • 1/2 teaspoon garlic powder

  • 1/4 cinnamon

  • 1/8 teaspoon cayenne


  1. Heat 1 tablespoon olive oil in Dutch oven on medium. Add turkey and brown in pan until well caramelized. Remove from pan and set aside.

  2. Heat second tablespoon of olive oil in the same pan. Add onion and celery and sauté until softened. Stir in bell pepper, jalapeño, garlic and cilantro stems and sauté an additional 2 minutes.

  3. Add spice blend and sauté until fragrant.

  4. Add canned tomatoes, squeezing the whole tomatoes through your fingers to break them up. Stir in chicken stock.

  5. Add carrots, sweet potatoes, browned turkey and beans. Bring to a boil, reduce heat and cover. Allow to simmer until carrots and potatoes are soft, approximately 40 minutes.

  6. When vegetables are soft, stir in corn and chopped cilantro. Allow the corn to just warm through.

  7. Serve hot and top with any or all of the following:

  • Cheddar cheese, shredded

    • Sour cream

    • Fresh avocado, diced

    • Cilantro leaves

    • Green onion, finely chopped

Be sure to tag @crushfoodandwine if you try this recipe! Also, please like and share if you enjoyed it!


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