In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 4 minced garlic cloves, 1 diced onion, and 1 chopped bell pepper. Stir occasionally for 5–6 minutes until the vegetables are softened and the onion is translucent.

Add 1 pound of ground turkey to the pot, breaking it apart with a wooden spoon. Sprinkle in 2 teaspoons of cumin, 2 teaspoons of smoked paprika, ½ teaspoon of Goya adobo seasoning, ½ teaspoon of Italian seasoning, ½ teaspoon of kosher salt, and ½ teaspoon of black pepper. Cook for 7–8 minutes, stirring frequently, until the turkey is browned.

Once the turkey is browned, stir in 2 cans of drained black beans, 2 cups of frozen corn, 4 cups of low-sodium chicken broth, 2 cups of crushed tomatoes, and 2 tablespoons of tomato paste. Mix well to combine all the ingredients.

Bring the mixture to a rolling boil over high heat, then reduce the heat to low. Cover the Dutch oven and let the soup simmer gently for 20 minutes.

After 20 minutes, uncover the pot and stir in 1 teaspoon of sugar. Taste your soup and adjust the seasoning as needed, adding more salt or pepper if desired. Let the soup simmer for an additional 5 minutes.

Ladle the Turkey Taco Soup into bowls and garnish with your favorite toppings, such as avocado slices, crumbled queso fresco, chopped cilantro, and a squeeze of fresh lime juice. Serve hot and enjoy!