Southwestern Turkey Soup (Printable)

A comforting Tex-Mex inspired soup featuring tender turkey, black beans, corn, and zesty spices. Ready in 45 minutes.

# What You’ll 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 & 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, or 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; 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.
04 - Mix in tomato paste and cook for 1 minute.
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, garnished with additional cilantro and desired toppings such as avocado, tortilla chips, cheese, or sour cream.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, making it perfect for weeknight dinners when you want something that tastes like it took hours.
  • The flavors are bold and warming without being heavy, and it tastes even better the next day when everything melds together.
  • It's naturally gluten-free and dairy-free, so you can serve it to almost anyone without worry or substitutions.
02 -
  • Don't skip toasting those spices in the oil—it sounds like a small step, but it's the difference between a soup that tastes flat and one that tastes intentional and warm.
  • Add the lime juice at the very end, right before serving, because heat will mute its brightness and you'll lose that final lift that makes people say the soup tastes restaurant-quality.
03 -
  • Make this soup a day ahead and refrigerate it overnight—the flavors will deepen and marry together, making day-two soup even more delicious than the first bowl.
  • If your broth is salty, use low-sodium and taste before adding extra salt, because the canned tomatoes and tomato paste bring their own sodium along.
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