Place a Dutch oven or heavy-bottomed pot on the stove top and heat to medium-high. Add 2 Tbsp. olive oil.
Once the oil is heated, add the minced garlic, onions, and bell peppers. Saute for 5-6 minutes, stirring occasionally.
Brown The Turkey with Taco Seasoning
Add 1 lb. of ground turkey (may sub ground meat of choice) along with 2 tsp. each of ground cumin and smoked paprika (may sub chili powder), ½ tsp. each of Adobo seasoning and Italian seasoning, and ½ tsp. each of kosher salt and pepper. Saute the turkey for 7-8 minutes, breaking it apart with a wooden spoon or spatula as it cooks. The meat should be fully cooked before adding the rest of the ingredients.
Add Black Beans And More
Add the 2 cans of drained and rinsed beans and 2 cups of frozen corn to the soup pot along with 4 cups of low-sodium chicken broth and 2 cups of crushed tomatoes.
Cook The Soup
Bring the soup to a boil. Once the soup is boiling, reduce to a simmer or low boil, cover, and cook for 20 minutes.
After 20 minutes or so, remove the cover and add 1 tsp. of sugar (this helps to balance out the acidity from the tomatoes), and 2 Tbsp. of tomato paste. Stir all of these ingredients together and simmer for another 5 minutes or until the tomato paste has incorporated into the soup.
Taste the soup and adjust the flavors if necessary. If the soup is too acidic or tangy add a bit more sugar. If it needs more salt and pepper feel free to add a bit more. If you would like to thicken the soup even more add a bit more tomato paste. If you would like to thin it out add a bit more chicken broth or water.
Serve The Soup With Toppings
Serve immediately along with your favorite toppings. I love to add sliced avocados, a squeeze of lime, chopped cilantro, Queso fresco, and enjoy with warmed corn tortillas or tortilla chips (the toppings are optional and can be adjusted according to your tastes).
You may substitute ground meat of your choice for ground turkey. Ground chicken, beef, or venison are great options.
I recommend lean ground turkey (or ground meat of choice) when making soup so that it does not become greasy. 90% lean or above is optimal.
You can use any variety of beans you like in this soup - Black beans, pinto beans, or kidney beans are all great choices.
This soup is naturally gluten-free and healthier than many taco soups as it is made without seasoning packets.
Taco soup lasts 3-5 days stored in an airtight container in the fridge. Be sure to allow the soup to cool completely before transferring to the fridge for storage.
This taco soup may be frozen for up to 3 months in the freezer.
To Freeze: Prepare the soup according to the instructions and allow it to cool completely before freezing. Place the cooled soup in heavy-duty freezer bags or airtight plastic containers. Label with the date and store for up to 3 months.
To Thaw: Transfer the containers of soup to the fridge 24 hours before heating. To heat the soup place it in a Dutch oven or soup pot on the stovetop and heat on medium until warmed through completely.
This soup may be served with anything that is normally served with tacos. Spanish rice, tortillas, tortilla chips, chips and salsa, guacamole, shredded or crumbled cheese, sour cream, hot sauce, or cornbread are all great options.