Hearty Turkey Tortilla Soup Recipe

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Inspiration for this recipe came a little from my undying love for Mexican food and largely from the fact that I had some taco seasoned ground turkey in the freezer that I needed to do something with. This turkey tortilla soup recipe is super hearty and will surely be a dish you can be proud of. You will notice that I use a pre-seasoned ground turkey for this recipe. If you are not in an area where that is available for purchase for you, I supplied a recipe alternative at the bottom of the page 🙂

Ground turkey is much healthier than it’s ground beef alternative and is a refreshing take on the classic chicken tortilla soup I’m sure most of you are already familiar with. Personally, I think there are plenty of ways to eat chicken already. I appreciate new takes on classics for a couple of reasons. It makes an otherwise familiar meal taste brand new again, and it makes you look like a culinary mastermind 😉

Okay, maybe mastermind is a bit of a stretch. You will be praised though!

Spray the pot with cooking spray before you start loading up the ingredients. This will make your clean up SO much easier. I should have mentioned this sooner in my posts. But let’s not dwell on the past.

Lots of chopping.

This recipe does require a lot of chopping of vegetables. I mean, not A LOT, but more than what a beginner would usually be comfortable chopping. But hey, once you’ve diced one onion, you can basically mince garlic in your sleep. So roll up your sleeves and have at it! Don’t be intimidated by the list of ingredients. You really only have a handful of things to chop. The rest is opening cans and measuring seasonings.

Here is a trick to make your chopping easier and safer: put a damp hand towel flat under your cutting board. This will help keep your cutting board from slipping when you really get to going!

You should probably use cilantro.

But I am not going to.

I will eat cilantro. Sure. It is a small doses type deal for me. But given the opportunity to cook without it, I am going to seize it. Cilantro is a huge staple in Mexican dishes though. It has a very rich flavor that adds a bit of a kick to whatever it accompanies. I do admit that it is strange that I can only take cilantro in small doses given that I love spicy food as much as I do. Alas, it just isn’t my flavor. If you are a cilantro fan, I suggest chopping up about a cup of it and adding it to the pot with the rest of your ingredients.

This soup is real pretty.

This soup wows in more ways than one. Most importantly, it is delicious. But the presentation of this soup is really quite beautiful as well. If a little bit of presentation factor goes a long way, think of what a lot of presentation factor can do for the brownie points you are earning.

This soup is made from scratch, which means you have the ultimate say in how it turns out. Picking your produce for meals like this can be really fun! For instance, I chose orange and green bell peppers for my recipe. You can choose whichever color peppers you like.

I also will be adding cheese, plain Greek yogurt (I use it as an extra protein alternative to sour cream), a lime wedge, and some avocado to the top of my soup. All of these optional additions will add some color and really make your soup pop. Ooooh! Aaaah!

Serve it with…

Tortilla chips if you want to be regular.

Corn bread if you want to knock your own socks off. You are going to hear this a lot here, I am a strong advocate of sweet and savory together. The corn bread goes perfectly with the heat of the soup. I can usually find some in the bakery of my local grocery store any time of the year.

The recipe.

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Prep time: 30 minutes


Cook time: 3 1/2 hours
Makes about 6 servings

1 lb Jennie O Taco Seasoned Ground Turkey, frozen
1 14.5 oz can vegetable broth
1 15 oz can black beans, drained and rinsed
1 14.5 oz can fire roasted tomatoes
1 medium-sized jalapeno, seeds removed, then diced
3 cloves of garlic, finely minced
1 sweet onion, diced (If you LOVE onion, use a white onion instead of a sweet one. I use a sweet onion so that the onion flavor isn’t too overpowering. Plus we have some kick coming from plenty of other areas in this recipe.)
2 chopped bell peppers (1/2 inch squares)
1 1/2 cups frozen corn
1 tsp chili powder
1 tsp cumin (We don’t need a ton of extra added seasoning because the meat was VERY pre-seasoned already.
1/2 tbsp pepper
Salt to taste
1 tsp cayenne

Optional for toppings:
Shredded cheese (I used a shredded Mexican cheese blend)
Lime wedge
Avocado
Sour cream (or try my alternative to sour cream:plain Greek yogurt)

1) Place frozen turkey in crockpot.
2) Chop up the jalapeno, bell peppers, onion, and garlic. Add to crockpot.



3) Make sure to strain the black beans then give them a quick rinse under water. Add to pot.

4) Add the rest of the ingredients to the pot.

5) Cook on high for 3 1/2 hours.


6) Add your desired toppings.
7) Serve with chips or cornbread.

Recipe changes if you did not use pre-seasoned meat.

1 lb ground turkey, frozen
1 can chicken broth
1 tbsp cumin
1 tbsp chili powder
1 tbsp pepper
2 tsp cayenne

I hope you love this as much as I do!
Did you try my plain Greek yogurt instead of sour cream trick?
Corn bread or tortilla chips?
Comment below!
Find out more about me, the author and founder of The Slow Cooker Life, here 🙂


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