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Low Carb Ground Turkey Taco Soup - Cozy, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 1 jalapeño, seeded and minced (optional for heat)
  • 3 cloves garlic, minced
  • 1.25–1.5 pounds ground turkey (93% lean is ideal)
  • 2 tablespoons tomato paste
  • 1 (14.5-ounce) can fire-roasted diced tomatoes (no sugar added)
  • 4 cups low-sodium chicken broth
  • 1 (4-ounce) can diced green chiles
  • 2 teaspoons chili powder
  • 1.5 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 1 lime, cut into wedges
  • Fresh cilantro, chopped, for garnish
  • Optional low-carb toppings: sliced avocado, shredded cheese, sour cream or Greek yogurt, sliced radishes, pickled jalapeños
  • Optional add-ins: riced cauliflower (about 1–2 cups), zucchini, or spinach for extra veg

Method
 

  1. Sauté the aromatics. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, and jalapeño. Cook 4–5 minutes, stirring, until softened and fragrant. Add garlic and cook 30 seconds more.
  2. Brown the turkey. Add ground turkey to the pot. Season lightly with salt and pepper. Cook 5–7 minutes, breaking it up with a spoon, until no longer pink and lightly browned.
  3. Bloom the spices. Stir in chili powder, cumin, smoked paprika, oregano, onion powder, and garlic powder. Cook 1 minute to toast the spices. This step deepens the flavor.
  4. Add tomato paste and liquids. Stir in tomato paste and cook 1 minute. Add diced tomatoes (with juices), green chiles, and chicken broth. Scrape the bottom of the pot to release any browned bits.
  5. Simmer. Bring to a gentle boil, then reduce heat and simmer 12–15 minutes. Taste and adjust salt and pepper. If using riced cauliflower or zucchini, stir it in for the last 5–7 minutes so it stays tender-crisp.
  6. Finish and serve. Squeeze in 1–2 teaspoons fresh lime juice for brightness. Ladle into bowls and top with cilantro and any optional toppings. Serve with extra lime wedges.