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hand holding bowl of skinny turkey chili

Turkey Chili Taco Soup

Healthy low fat, high protein, and packed with fiber, this chili is so delicious you'd never know it's so good for you!
4.62 from 13 votes
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Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 247kcal


For Chili:

  • 1 pound ground turkey (can substitute ground beef if you prefer)
  • 1 medium onion
  • 1 medium bell pepper
  • 1-14.5 ounce can diced tomatoes (1 ¾ cups)
  • 1-15.5 ounce can kidney beans drained (1 ¾ cups)
  • 1-16 ounce can fat free refried beans (1 ¾ cups)
  • 1-8 ounce can tomato sauce (¾ cup + 2 tablespoons)
  • 1-4 ounce can diced green chiles (½ cup)
  • 1 ½ cups chicken broth
  • 2 tablespoons taco seasoning or 1 envelope of taco seasoning

Topping Ideas:

  • Sour Cream (or Plain Greek yogurt for a lighter alternative)
  • Cilantro
  • Jalapeños
  • Cheese
  • Scallions or Green onions
  • Tortilla chips
  • Rice


  • In a large saucepan over medium heat, brown ground turkey, breaking it up into small chunks as it cooks. When the meat is about halfway cooked add in diced onions and bell peppers and cook for 2-3 minutes.
  • Add in the remaining ingredients. Stir ingredients together, bring mixture to a boil for 3 minutes then reduce heat, and simmer for 15-20 minutes. Serve and tops with your favorite toppings.


Instant Pot/Pressure Cooker Instructions
Turn your instant pot or electric pressure cooker onto sauté mode and cook your ground turkey, breaking it up into small pieces as you do.  Add in your remaining ingredients and set it to “Soup” mode. Then just give it a thorough stir so that everything is thoroughly combined.
Slow Cooker Instructions
In a large pot, cook your ground turkey with your pepper and onions. Then transfer it all into your slow cooker. Add your remaining ingredients, stir them all together and cook on low for 6 hours.
Storage and Freezing Tips
Cool the soup completely before transferring the to the fridge for freezer. This taco soup will keep for 4-5 days in a sealed container in the refrigerator.
If you end up with too much chili that you cannot eat fast enough, throw it in the freezer for a quick meal later on. 


Serving: 1g | Calories: 247kcal | Carbohydrates: 24g | Protein: 18g | Fat: 8g | Fiber: 10g | Sugar: 4g
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