Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 tbsp olive oil
- 1 cup diced yellow onion
- 1 cup diced bell pepper (any color)
- 2 cloves garlic, minced
- 1 lb ground turkey (93% lean) or 2 cups cooked beans/plant-based crumbles (see Variations)
- 2 tbsp taco seasoning
- 1 tsp ground cumin
- 3 cups low-sodium chicken or vegetable broth
- 1 (14.5 oz) can diced tomatoes (with juices)
- 1 (4 oz) can diced green chiles
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup corn (frozen or canned, drained)
- 1 tbsp lime juice
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- Toppings: 1 cup shredded cheese, tortilla strips, sour cream
Do This
- 1) In a large microwave-safe bowl, microwave onion + pepper + oil (covered) 3 minutes on High; stir in garlic.
- 2) Add ground turkey; microwave 5 minutes on High, breaking it up halfway through.
- 3) Stir in taco seasoning + cumin; microwave 1 minute to bloom the spices.
- 4) Add broth, tomatoes, green chiles, beans, and corn; stir well.
- 5) Microwave 5–7 minutes on High, stirring once, until bubbling and turkey reaches 165°F.
- 6) Stir in lime juice; rest 2 minutes, then taste and adjust salt/pepper.
- 7) Top with cheese, tortilla strips, and sour cream; serve hot.
Why You’ll Love This Recipe
- Fast, hearty soup made almost entirely in the microwave (great for busy nights).
- Big taco flavor from pantry staples: taco seasoning, tomatoes, beans, and corn.
- Easy to customize for turkey or vegetarian eaters with simple swaps.
- Fun toppings turn it into a full meal without extra cooking.
Grocery List
- Produce: yellow onion, bell pepper, garlic, lime, cilantro (optional), jalapeño (optional)
- Dairy: shredded cheddar or Mexican blend cheese, sour cream
- Pantry: olive oil, taco seasoning, ground cumin, low-sodium broth (chicken or vegetable), canned diced tomatoes, canned diced green chiles, canned black beans, corn (frozen or canned), tortilla chips or tortilla strips, kosher salt, black pepper
Full Ingredients
Soup Base
- 1 tbsp olive oil
- 1 cup diced yellow onion (about 1 small onion)
- 1 cup diced bell pepper (about 1 medium pepper)
- 2 cloves garlic, minced
Protein (Choose One)
- Turkey option: 1 lb (454 g) ground turkey (93% lean recommended)
- Vegetarian option: 1 additional (15 oz) can black beans or pinto beans, rinsed and drained (for a total of 2 cans), or 2 cups plant-based ground “crumbles”
Seasonings
- 2 tbsp taco seasoning
- 1 tsp ground cumin
- 1/2 tsp kosher salt (plus more to taste)
- 1/4 tsp black pepper
Soup Add-Ins
- 3 cups low-sodium chicken broth (turkey version) or vegetable broth (vegetarian version)
- 1 (14.5 oz) can diced tomatoes (do not drain)
- 1 (4 oz) can diced green chiles
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup corn (frozen, or canned and drained)
- 1 tbsp lime juice (about 1/2 lime)
Toppings (Pick Your Favorites)
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1/2 cup sour cream
- 1 cup tortilla strips or crushed tortilla chips
- 2 tbsp chopped cilantro (optional)
- 1 diced avocado (optional)
- Hot sauce (optional)
Step-by-Step Instructions
Step 1: Choose the right bowl and prep your ingredients
Use a large microwave-safe bowl (at least 2.5–3 quarts) because the soup will bubble as it heats. Gather and measure all ingredients. Dice the onion and bell pepper into small, even pieces so they soften quickly.
If you have a microwave-safe lid, use it. Otherwise, cover the bowl with a microwave-safe plate. In either case, leave a small vent so steam can escape.
Step 2: Soften the onion and peppers
Add 1 tbsp olive oil, 1 cup diced onion, and 1 cup diced bell pepper to the bowl. Stir to coat the vegetables.
Cover (vented) and microwave on High (100% power) for 3 minutes. Carefully remove the cover (watch for steam), stir, then mix in the minced garlic.
Step 3: Microwave-cook the ground turkey (or skip for vegetarian)
Turkey option: Add 1 lb ground turkey to the bowl. Use a fork to break it into small chunks and stir it into the vegetables.
Cover (vented) and microwave on High for 3 minutes. Remove and stir well, breaking up the turkey into crumbles. Microwave for 2 more minutes, then stir again.
Food safety note: The turkey must reach 165°F on an instant-read thermometer by the end of cooking. If it’s not there yet after the soup simmers, microwave in additional 1-minute bursts.
Vegetarian option: Skip this step and move to Step 4 (you’ll heat everything together later).
Step 4: Bloom the taco spices for deeper flavor
Sprinkle in 2 tbsp taco seasoning, 1 tsp cumin, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Stir until the turkey and vegetables are evenly coated.
Microwave uncovered on High for 1 minute. This quick burst helps the spices wake up and smell extra toasty.
Step 5: Add broth, tomatoes, beans, and corn
Pour in 3 cups broth. Add 1 (14.5 oz) can diced tomatoes (with juices), 1 (4 oz) can diced green chiles, 1 (15 oz) can black beans, and 1 cup corn. Stir very well, scraping the bottom to lift any spices.
At this point, the soup should look brothy; it thickens slightly as it rests and as the beans warm through.
Step 6: Microwave until bubbling and fully hot
Cover (vented) and microwave on High for 5 minutes. Carefully remove, stir thoroughly (this evens out hot spots), then microwave 2 more minutes on High, or until the soup is bubbling around the edges.
Turkey version: Check that the turkey reaches 165°F in the center of the bowl. If needed, microwave in 1-minute bursts, stirring each time, until it hits temperature.
Step 7: Finish with lime, rest briefly, and serve with toppings
Stir in 1 tbsp lime juice. Let the soup stand for 2 minutes (it stays hot, and the flavors settle).
Taste and adjust seasoning: add a pinch more salt, extra taco seasoning, or a splash of broth if you want it thinner.
Ladle into bowls and top with shredded cheese, tortilla strips, and a generous spoonful of sour cream. Add cilantro, avocado, or hot sauce if you like.
Pro Tips
- Use a big bowl to prevent boil-overs. A 2.5–3 quart bowl gives the soup room to bubble safely.
- Stir at least once mid-cook. Microwaves heat unevenly; stirring keeps the soup from having cold pockets.
- Adjust thickness on the fly. For a thicker soup, microwave uncovered for 1–2 minutes at the end. For thinner soup, add 1/4 cup broth at a time.
- Control the salt. Taco seasoning and canned goods vary widely; start with the listed salt, then fine-tune after heating.
- Check turkey temperature. For safety, ground turkey must reach 165°F.
Variations
- Vegetarian taco soup: Skip the turkey and use 2 cans (15 oz each) beans total (black + pinto is great), and use vegetable broth. Microwave as directed in Steps 5–7.
- Creamy taco soup: Stir in 2 oz cream cheese (cubed) after Step 6 and microwave 30–60 seconds more, stirring until melted and creamy.
- Spicy version: Add 1 minced jalapeño with the bell pepper, or add 1/2 tsp chipotle powder with the spices. Finish with hot sauce.
Storage & Make-Ahead
Cool soup to room temperature for no more than 2 hours, then store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave until steaming hot, stirring every 1–2 minutes; the center should reach 165°F. For longer storage, freeze (without toppings) for up to 3 months. Thaw overnight in the fridge, then reheat as above. Keep toppings separate so tortilla strips stay crunchy.
Nutrition (per serving)
Approximate, for 4 servings; toppings not included: 360 calories, 29 g protein, 34 g carbohydrates, 10 g fiber, 13 g fat, 6 g saturated fat, 900 mg sodium.
