Turkey Chili Taco Soup

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This quick & easy Turkey Chili Taco Soup, filled with beans, tomatoes and corn is one of my favorite soups for lunch or dinner! It takes just 20 minutes to cook but it tastes like it was simmering for hours!

This quick and easy Turkey Chili Taco Soup, filled with beans, tomatoes and corn is one of my favorite soups for lunch! It takes just 20 minutes to cook but it tastes like it was simmering for hours!
Turkey Chili Taco Soup

It satisfies my cravings for chili and soup, all in one! Top it with your favorite chili toppings such as sour cream, cheese or whatever you like for a healthy meal that can be prepped for the week or frozen for another night.

This quick and easy Turkey Chili Taco Soup, filled with beans, tomatoes and corn is one of my favorite soups for lunch! It takes just 20 minutes to cook but it tastes like it was simmering for hours!

When I worked full time in the city, on those occasions I don’t bring leftovers for lunch, my go-to was the Turkey Chili Soup from Fresh and Co. This homemade version is just as good, and so much cheaper than buying it! Light, healthy and super filling!

Now I know I have quite a few chili recipes on my site, but this one is perfect when you need a quick meal. Adapted from my friend Julia’s recipe, of Julia’s Healthy Italian Cooking. She’s an amazing cook, a working mother of four, and always cooks her family quick healthy meals made from scratch.

Cook Tips:

  • When reheating, to thin it out simply add more broth or water.
  • To freeze, transfer to a freezer-safe container and freeze. To reheat, thaw overnight in the refrigerator then reheat on the stove or microwave.

You can see more Soup Recipes here!

This quick turkey chili taco soup satisfies my soup cravings, takes just 20 minutes to cook but it tastes like it was simmering for hours! Top it with your favorite chili toppings such as sour cream, cheese or whatever you like for a healthy meal that can be prepped for the week or frozen for another night.

More Chili Recipes You May Like:

This quick and easy Turkey Chili Taco Soup, filled with beans, tomatoes and corn is one of my favorite soups for lunch! It takes just 20 minutes to cook but it tastes like it was simmering for hours!
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4.97 from 164 votes
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Turkey Chili Taco Soup

225 Cals 22 Protein 31.5 Carbs 2 Fats
Total Time: 20 mins
Yield: 9 Servings
COURSE: Dinner, Lunch, Soup
CUISINE: Mexican
Top it with your favorite chili toppings such as sour cream, cheese or whatever you like for a healthy meal that can be prepped for the week or frozen for another night.

Ingredients

  • cooking spray
  • 1.3 lbs 99% lean ground turkey
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 10 oz can rotel tomatoes with green chilies
  • 15 oz canned or frozen corn, drained
  • 15 oz no salt added kidney beans, drained
  • 8 oz tomato sauce
  • 16 oz fat free refried beans
  • 1 packet low-sodium taco seasoning, or use homemade
  • 2 1/2 cups less-sodium chicken broth

Instructions

  • Spray a large pot with cooking spray then brown the turkey over medium heat, breaking up with a wooden spoon as it cooks. When cooked through, add the onions and pepper and cook 2-3 minutes. Add tomatoes, corn, beans, tomato sauce, re-fried beans, taco seasoning and chicken broth. Bring to a boil, cover and simmer about 10-15 minutes.
  • Serve with your favorite toppings such as low fat sour cream, jalapeños, reduced fat cheese, chopped scallions,  onions, or chopped fresh cilantro. Freeze leftovers in individual portions for future meals.

Nutrition

Serving: 11/4 cups, Calories: 225kcal, Carbohydrates: 31.5g, Protein: 22g, Fat: 2g, Cholesterol: 25mg, Sodium: 905mg, Fiber: 7.5g, Sugar: 4g
WW Points Plus: 5
Keywords: Turkey Chili Taco Soup

 

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668 comments

  1. Thank you for this recipes existence. I’ve been making it forever from this site. It’s a favorite go to healthy recipe that amuses me because it’s the only way my hubby eats beans.

    I recently bought your meal planner and two cookbooks just to support your site and your amazing recipes. ❤️

  2. I’ve made several variations of Taco Soup over the last 25 years, but this is by far my favorite!  The fact that it’s lighter is even better!  I cooked at high pressure in the instant pot for 8 minutes, natural release and it was perfect. 

  3. Amazing! My son had 2 bowls!

  4. Oh my goodness that Personal Points button is life changing! Took me right to the app and I was able to “share” it with my husband so he could track it!
    This recipe freezes very well- I just pulled some out of the fridge for my husband for his lunch- he has potato as zero points so he’ll top half a potato with this yummy soup for a 3 point lunch (for him). Sooo filling and flavorful. 

  5. Quick, easy, and tasty!

  6. My favorite! I love to have this in rotation during the winter time it is so hearty and delicious. We always have leftovers and it’s just as tasty. Thank you, Gina for always sharing your recipes.

  7. How long should I cook this for using instant pot and should I use natural release

  8. This recipe is SO easy and so delicious! This is a large batch so it worked perfectly as leftovers. I accidentally forgot the refried beans so I just subbed the refried beans for canned black beans and it tasted great. Very filling and hits all the cravings!