20-Minute Cheesy Taco Turkey and Bean Soup

Warm up with a bowl of this incredibly easy and satisfying cheesy taco turkey and bean soup. It’s a one-pot wonder that’s ready in just 20 minutes, making it perfect for busy weeknights. The soup combines savory ground turkey with a bold Southwest spice blend, tender red beans and a rich, cheesy broth.

Every spoonful is packed with taco-inspired flavors, from the garlic and tomato base to the kick of hot sauce and the creamy finish of melted Mexican cheese. Top it with fresh scallions and extra cheese for a meal that feels indulgent but comes together in no time.

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Ingredients

0.5 unit Kidney BeansView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.75 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat the cooking oil in a large pot or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned, about 4-5 minutes.
2. Add the minced garlic and Southwest spice blend. Cook for 1 minute until fragrant.
3. Stir in the diced tomato and tomato paste. Cook for 2 minutes, stirring occasionally.
4. Add the chicken stock concentrate, water, kidney beans, cream cheese, hot sauce, sugar and a pinch of salt and pepper. Stir to combine.
5. Bring the soup to a simmer and cook for 5 minutes, stirring occasionally, until the flavors meld and the soup thickens slightly.
6. Remove from heat and stir in the shredded Mexican cheese until melted and creamy.
7. Ladle the soup into bowls and top with sliced scallions and extra cheese if desired. Serve hot.

Recipe Tips

FAQ

Can I use ground beef instead of turkey?

Yes, ground beef works well in this recipe. Just cook it the same way as the turkey.

What can I substitute for the Southwest spice blend?

You can use a mix of chili powder, cumin, paprika, garlic powder and a pinch of cayenne.

Is this soup freezer-friendly?

Yes, you can freeze the soup without the cheese garnish. Thaw and reheat, then add fresh cheese when serving.