I’ve been making this creamy ground turkey tortilla soup for chilly weeknights ever since I wanted a lighter, quicker twist on classic tortilla soup. It’s warm, comforting, and comes together fast — perfect for family dinners or when you need a comforting bowl after a long day. I like it with a squeeze of lime and crunchy tortilla chips on top; sometimes I add a dollop of a tangy dairy like cottage cheese for creaminess (see my note on using homemade cottage cheese as a topping).
Why you’ll love this dish
This soup hits a sweet spot: it’s hearty without being heavy. Ground turkey keeps it lean and budget-friendly, while the heavy cream smooths out the spicy, savory broth for a family-friendly finish kids and adults both enjoy. Make it on a weeknight because it’s fast (about 30–40 minutes total), or batch it for lunches during the week. It’s also easily adjustable — bump the heat, swap beans, or make it dairy-free when needed.
“Comfort in a bowl — creamy, bright, and ready in under an hour.” — a regular at my dinner table
The cooking process explained
Before you dig in, here’s a quick roadmap so this feels doable:
- Brown the turkey first to develop flavor.
- Soften aromatics (onion and garlic) in the same pot to pick up any browned bits.
- Add beans, corn, tomatoes, spices and broth, then simmer to meld flavors.
- Finish with heavy cream for a rich, silky texture. That step-by-step flow keeps each ingredient contributing maximum flavor without extra fuss.
Key ingredients
- 1 pound ground turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup heavy cream
- Tortilla chips for serving
- Fresh cilantro for garnish
Notes on swaps: use ground chicken instead of turkey, or replace heavy cream with canned coconut milk for a dairy-free version (the flavor will shift). If you don’t have diced tomatoes, a can of tomato sauce plus a bit of chopped fresh tomato works fine.
Step-by-step instructions
- Heat a large pot over medium heat. Add the ground turkey and break it up. Cook until browned and no longer pink. Drain any excess fat.
- Add the chopped onion and minced garlic to the pot. Sauté until the onion is soft and translucent, about 4–5 minutes.
- Pour in the black beans, corn, diced tomatoes, chicken broth, cumin, chili powder, and a pinch of salt and pepper. Stir to combine. Bring the mixture to a boil, then lower the heat to a simmer. Cook uncovered for 20 minutes to let the flavors meld.
- Stir in the heavy cream and warm the soup through for 2–3 minutes — don’t boil once cream is added to avoid curdling. Taste and adjust salt and pepper.
- Ladle into bowls and top with crushed tortilla chips and a sprinkle of fresh cilantro. Serve immediately.
Best ways to enjoy it
Serve this soup hot with crunchy tortilla chips either crushed on top or on the side for dipping. Offer lime wedges for added brightness and a tray of toppings: diced avocado, shredded cheddar, sour cream or a spoonful of cottage cheese for tang. Pair with a simple green salad or warm, buttered cornbread for a heartier meal. For a lighter bowl, skip the chips and add extra cilantro and a splash of hot sauce.
I sometimes recommend a cool, creamy side like my homemade cottage cheese when guests want a mild, refreshing element alongside the spiced soup.
Keeping leftovers fresh
Refrigerate cooled soup in airtight containers within two hours of cooking. It will keep for 3–4 days in the fridge. Reheat on the stovetop over low–medium heat, stirring occasionally; add a splash of broth or water if the soup has thickened. To freeze, cool completely then transfer to freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating. Always reheat to an internal temperature of 165°F (74°C) for food safety.
Pro chef tips
- Browning the turkey well at the start builds a deeper flavor base — don’t rush this step.
- If you prefer a smoother mouthfeel, blend 1–2 cups of the soup (or pulse with an immersion blender) before adding the cream.
- Add spices early so they bloom in the hot oil and become more aromatic.
- Avoid boiling after adding the cream to prevent separation. Gentle warming is enough.
- For extra texture, reserve some corn and beans and stir them in at the end so they stay firmer.
Flavor swaps
- Make it smoky: use diced fire-roasted tomatoes and add a chipotle in adobo (minced).
- Vegetarian: swap turkey for sautéed mushrooms or crumbled firm tofu and use vegetable broth.
- Cheesy: swirl in shredded pepper jack or a handful of shredded cheddar after the cream.
- Fresh-herb twist: finish with chopped cilantro plus a spoonful of chopped fresh parsley or green onions for brightness.
Helpful answers
Q: How long does this take from start to table?
A: About 30–40 minutes total: 10–15 minutes to brown the turkey and sauté aromatics, 20 minutes simmer, then a few minutes to finish with cream.
Q: Can I make this in a slow cooker?
A: Yes. Brown the turkey and sauté onion/garlic first, then add everything (except cream) to the slow cooker on low for 4–6 hours. Stir in the heavy cream for the last 15–20 minutes of cooking.
Q: Is this recipe freezer-friendly?
A: Absolutely. Freeze fully cooled soup in meal-sized containers for up to 3 months. Thaw overnight in the fridge and reheat gently. If frozen with dairy, texture can change slightly; stirring in a fresh splash of cream after reheating refreshes it.
Q: How can I make it spicier without overpowering the family?
A: Add a small amount of chopped jalapeño when sautéing the onions, or serve hot sauce on the side so diners can control heat. A pinch of smoked paprika adds warmth without much heat.
Q: Any tips for making this kid-friendly?
A: Reduce or omit chili powder and let kids add chips and a little cheese themselves. Serve the chips on the side so picky eaters can dip rather than have them in the soup.
Conclusion
If you want another perspective or an alternate version for inspiration, check out this well-rounded take on a similar soup at Ground Turkey Tortilla Soup – Cook2eatwell. Enjoy a cozy bowl and tweak toppings to suit your family’s taste.
Print
Creamy Ground Turkey Tortilla Soup
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A lighter twist on classic tortilla soup, this creamy ground turkey soup is warm and comforting, perfect for chilly weeknights.
Ingredients
- 1 pound ground turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup heavy cream
- Tortilla chips for serving
- Fresh cilantro for garnish
Instructions
- Heat a large pot over medium heat. Add the ground turkey and break it up. Cook until browned and no longer pink. Drain any excess fat.
- Add the chopped onion and minced garlic to the pot. Sauté until the onion is soft and translucent, about 4–5 minutes.
- Pour in the black beans, corn, diced tomatoes, chicken broth, cumin, chili powder, and a pinch of salt and pepper. Stir to combine. Bring the mixture to a boil, then lower the heat to a simmer. Cook uncovered for 20 minutes to let the flavors meld.
- Stir in the heavy cream and warm the soup through for 2–3 minutes — don’t boil once cream is added to avoid curdling. Taste and adjust salt and pepper.
- Ladle into bowls and top with crushed tortilla chips and a sprinkle of fresh cilantro. Serve immediately.
Notes
For a dairy-free version, replace heavy cream with canned coconut milk. Serve with lime wedges and a tray of toppings such as diced avocado or shredded cheddar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican