Southwestern Turkey Soup (Printable)

Hearty Tex-Mex style soup loaded with turkey, black beans, corn, and spices in a flavorful tomato-based broth.

# 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 (15 ounce) can black beans, drained and rinsed
07 - 1 (10 ounce) can diced tomatoes with green chiles
08 - 1 (14.5 ounce) 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 - 0.5 teaspoon smoked paprika
16 - 0.5 teaspoon dried oregano
17 - 0.5 teaspoon salt, or to taste
18 - 0.25 teaspoon ground black pepper
19 - Juice of 1 lime
20 - 0.25 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 bloom the spices.
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. Simmer uncovered for 15 to 20 minutes, stirring occasionally.
07 - Stir in lime juice and chopped cilantro. Taste and adjust seasoning as needed.
08 - Serve hot, garnished with additional cilantro and desired toppings such as avocado, tortilla chips, cheese, or sour cream.

# Expert Advice:

01 -
  • It's ready in under an hour yet tastes like you've been simmering it all day.
  • Every spoonful delivers something different—a burst of corn, the creaminess of beans, that slow heat from the green chiles.
  • You can make it dairy-free, gluten-free, and still have people ask for seconds.
02 -
  • Don't skip toasting the spices—that one minute makes the difference between a good soup and one people ask about at the next gathering.
  • Add the lime juice and cilantro at the very end rather than during cooking, or you'll lose that brightness that makes this soup shine.
03 -
  • Buy pre-cooked shredded turkey from the rotisserie section if you're short on time—it's a total game changer and no one will ever know.
  • Toast your spices in the pot before adding any liquid so they bloom and release all their aromatics into the oil and vegetables.
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