Southwestern Turkey Soup (Print Version)

Tex-Mex soup with turkey, black beans, corn, tomatoes, and aromatic spices in a flavorful broth.

# 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 if canned
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, or 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

# How To Make It:

01 - Heat olive oil in a large soup 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 ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Stir for 1 minute to release aromatic compounds.
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 low and simmer uncovered for 15 to 20 minutes. Stir in shredded turkey midway through cooking, stirring occasionally.
07 - Stir in lime juice and chopped cilantro. Taste and adjust seasoning as needed.
08 - Ladle soup into bowls and serve hot. Top with additional cilantro and desired garnishes such as avocado, tortilla chips, cheese, or sour cream.

# Top Tips:

01 -
  • It comes together in under an hour, making it perfect for weeknight dinners when you want something that tastes like you've been cooking all day.
  • The combination of smoky, cumin-forward spices with bright lime and cilantro creates a depth that keeps you coming back for another spoonful.
  • It freezes beautifully and tastes even better the next day when all the flavors have gotten to know each other.
02 -
  • Don't skip the one-minute spice toasting step even though it seems small—this is what separates a soup that tastes like a recipe from one that tastes like someone who knows what they're doing made it for you.
  • The lime juice at the end is not optional and should never go in before serving—adding it earlier makes it lose its brightness and the point of including it at all.
03 -
  • If you can't find tomatoes with green chiles, use regular diced tomatoes and add an extra jalapeño for that authentic Southwestern kick.
  • Use a rotisserie chicken or turkey from the store if you don't have cooked turkey on hand—it saves time and tastes just as good.
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