Southwestern Turkey Soup (Printable)

Tex-Mex turkey soup with black beans, corn, tomatoes, green chiles, and aromatic spices. Hearty and comforting.

# What You Need:

→ Protein

01 - 2 cups cooked turkey, shredded or diced

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 cup frozen or canned corn kernels, drained if canned
06 - 1 can (15 ounces) black beans, drained and rinsed
07 - 1 can (10 ounces) diced tomatoes with green chiles
08 - 1 can (14.5 ounces) diced tomatoes
09 - 1 jalapeño, seeded and minced, optional
10 - 1 tablespoon tomato paste

→ Liquids

11 - 4 cups low-sodium chicken broth
12 - 1 tablespoon olive oil

→ Spices and Seasonings

13 - 1 teaspoon ground cumin
14 - 1 teaspoon chili powder
15 - 1/2 teaspoon smoked paprika
16 - 1/2 teaspoon dried oregano
17 - 1/2 teaspoon salt, adjust to taste
18 - 1/4 teaspoon ground black pepper
19 - Juice of 1 lime
20 - 1/4 cup fresh cilantro, chopped, plus more for garnish

→ Optional Garnishes

21 - Sliced avocado
22 - Crumbled tortilla chips
23 - Shredded cheese
24 - Sour cream

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and red bell pepper; sauté for 3 to 4 minutes until softened.
02 - Stir in minced garlic and jalapeño if using; cook for 1 minute until fragrant.
03 - Add cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Stir for 1 minute to toast the spices and release their aromatics.
04 - Mix in tomato paste and cook for 1 minute, stirring constantly.
05 - Add diced tomatoes with their juices, diced tomatoes with green chiles, black beans, corn, and chicken broth. Bring to a gentle boil.
06 - Reduce heat to low. Stir in shredded turkey. Simmer uncovered for 15 to 20 minutes, stirring occasionally.
07 - Stir in lime juice and chopped cilantro. Taste and adjust seasoning as needed.
08 - Ladle into bowls and serve hot, garnished with additional cilantro and desired toppings such as avocado, tortilla chips, cheese, or sour cream.

# Expert Advice:

01 -
  • It comes together faster than you'd think, making weeknight dinners feel less like a chore and more like a small victory.
  • The brightness of lime and cilantro hits different when you're tired, pulling flavors into focus like nothing else can.
  • There's built-in flexibility here, so you stop stressing about having exactly what the recipe demands and start working with what's actually in your kitchen.
02 -
  • If you add the cilantro too early or cook it too long, it turns dark and bitter, so save it for the very end and stir it in just before serving.
  • The soup tastes even better the next day after the flavors have spent a night getting to know each other, so don't hesitate to make it ahead and reheat it gently.
03 -
  • Taste the soup multiple times as you make it instead of tasting once at the end, because adjusting seasonings gradually means you never overshoot and have to apologize to anyone eating it.
  • If the soup tastes flat even after you've added lime juice, it usually means it needs more salt, so add it gradually and let it dissolve before tasting again.
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