Cook the Turkey

Heat 1 teaspoon of olive oil in a large pot over medium heat.

Add the ground turkey, season with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and the taco seasoning. Cook for 5-7 minutes, breaking it apart with a wooden spoon, until it’s fully browned and crumbly.

Once browned, remove the turkey from the pot and set it aside on a plate.

Sauté the Vegetables

In the same pot, add the diced onions, green bell peppers, and green chili peppers (if using) to the remaining oil and turkey drippings. Cook the vegetables for 4-5 minutes, stirring occasionally, until softened.

Add the tomato paste and stir well to combine, cooking for another 1-2 minutes to deepen the flavors.

Add Tomatoes and Beans

Pour in the can of diced tomatoes (including the liquid), stirring well to incorporate the tomato paste. Allow this to simmer for 3-4 minutes to let the flavors meld together.

Add the drained and rinsed kidney beans and stir to combine with the vegetables and tomatoes.

Add Broth and Simmer

Pour in the beef broth and return the browned turkey to the pot. Stir everything together until well mixed.

Bring the soup to a simmer, reduce the heat to low, and cover the pot. Let it simmer for 15 minutes to allow all the flavors to meld and the soup to thicken slightly.

Taste and Serve

Taste the soup and adjust seasoning if necessary by adding a pinch more salt, pepper, or taco seasoning according to your preference.

Serve hot, optionally topped with fresh cilantro, a dollop of Greek yogurt, or a sprinkle of shredded cheese for extra flavor (just keep in mind any additional points!).