Southwestern Turkey Soup (Printable)

Vibrant Tex-Mex soup with tender turkey, black beans, corn, and spices.

# 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
18 - 1/4 teaspoon ground black pepper
19 - Juice of 1 lime
20 - 1/4 cup fresh cilantro, chopped

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and red bell pepper; sauté 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 toast the spices and release their 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 a simmer. Stir in 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 - Ladle into bowls and serve hot with desired garnishes such as sliced avocado, tortilla chips, or additional fresh cilantro.

# Expert Tips:

01 -
  • It transforms forgotten holiday turkey into something so vibrant youll wonder why you ever made plain sandwiches with leftovers.
  • The balance of smokiness from the paprika with the brightness of lime creates this magical middle ground where comfort food meets fresh flavors.
02 -
  • Adding the spices to the oil before the liquids intensifies their flavor in ways I never understood until I accidentally reversed the order once and created a bland disaster.
  • The soup tastes even better the next day, so making it ahead isnt just convenient, its actually preferable for flavor development.
03 -
  • Keep the cilantro stems and add them during cooking for deeper flavor, then use just the leaves for garnish at the end.
  • A parmesan rind tossed into the simmering soup (even in this non-Italian dish) adds an incredible depth of umami that nobody can quite identify but everyone loves.
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