Southwestern Turkey Soup (Printable Version)

Vibrant Tex-Mex soup with tender turkey, black beans, corn, tomatoes, and bold spices for a satisfying meal.

# 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
06 - 1 (15 oz) can black beans, drained and rinsed
07 - 1 (10 oz) can diced tomatoes with green chiles
08 - 1 (14.5 oz) can 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, adjusted to taste
18 - 1/4 teaspoon ground black pepper
19 - Juice of 1 lime
20 - 1/4 cup fresh cilantro, chopped

→ Optional Garnishes

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

# How-To:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and red bell pepper; cook for 3-4 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 release aromatic oils.
04 - Mix in tomato paste and cook for 1 minute, stirring constantly.
05 - Add diced tomatoes with juices, diced tomatoes with green chiles, black beans, corn, and chicken broth. Bring to a gentle boil.
06 - Reduce heat to medium-low. Stir in shredded turkey and simmer uncovered for 15-20 minutes, stirring occasionally.
07 - Stir in lime juice and chopped cilantro. Taste and adjust seasoning as needed.
08 - Serve hot in bowls, garnished with additional cilantro and desired toppings such as avocado, tortilla chips, cheese, or sour cream.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like it simmered for half the day.
  • The Tex-Mex spices make your kitchen smell absolutely incredible while it cooks.
  • It's endlessly customizable, so you can pile on toppings or keep it simple depending on your mood.
  • Naturally gluten-free and dairy-free without tasting like you're missing anything.
02 -
  • Don't skip toasting the spices in oil, because that one minute of heat transforms them from background flavor to the soul of the dish.
  • Add the turkey at the very end of simmering, not at the beginning, because it's already cooked and will turn stringy and sad if it sits in the pot too long.
03 -
  • If your broth tastes a little bland after simmering, a squeeze of lime juice does more work than salt ever could.
  • Toasting your spices in oil for that full minute is the secret move that separates this from tasting like canned soup and tasting like something you actually took time to make.
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