Save My neighbor brought over a pot of this soup on a rainy Tuesday, and I remember standing in my kitchen doorway, the steam rising up and filling the space with cumin and lime. One spoonful and I was hooked—it tasted like someone had captured the warmth of the Southwest and poured it into a bowl. I've made it countless times since, tweaking it here and there, but that first moment of tasting something so alive and comforting never quite leaves you.
I made this for a potluck during a particularly cold February, and I watched it disappear faster than anything else on the table. Three people asked me for the recipe that night, and one of them—a guy who usually stuck to plain chicken and rice—came back for thirds. That's when I realized this wasn't just soup; it was the kind of dish that brings people together.
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Ingredients
- Cooked turkey (2 cups): Shredded or diced, this is your protein anchor. Rotisserie turkey works beautifully if you're short on time, or use leftover turkey from dinner the night before.
- Yellow onion and red bell pepper: They soften into sweetness as they sauté, creating the flavor base that holds everything together.
- Garlic and jalapeño: The garlic blooms once you add the spices, while the jalapeño brings a gentle heat that builds rather than overwhelms.
- Black beans and corn: These add texture and earthiness; frozen corn actually works better than canned because it doesn't get waterlogged.
- Tomatoes with green chiles (Rotel brand): This is the secret weapon—it gives the soup authentic Southwestern flavor without having to hunt down specialty ingredients.
- Diced tomatoes: The second can of tomatoes rounds out the acidity and gives you that bright, fresh tomato taste.
- Tomato paste: Just a tablespoon deepens the tomato flavor and adds richness you can actually taste.
- Low-sodium chicken broth (4 cups): Use good quality broth because it becomes the body of your soup; cheap broth tastes thin and salty.
- Olive oil (1 tablespoon): This starts your flavor base and helps release the spices.
- Spice blend (cumin, chili powder, smoked paprika, oregano): Toasting these for just a minute before adding wet ingredients unlocks their warmth and prevents them from tasting flat.
- Lime juice and fresh cilantro: Added at the end, these brighten everything and make the soup taste alive rather than heavy.
Instructions
- Heat and soften your base:
- Warm the olive oil in a large pot over medium heat, then add your diced onion and red bell pepper. Let them cook for 3 to 4 minutes, stirring occasionally, until they're soft around the edges but not mushy—you want them to smell sweet and caramelized.
- Wake up the aromatics:
- Stir in your minced garlic and jalapeño, letting them cook for just about a minute until the kitchen smells unmistakably Mexican. This is the moment where everything starts coming alive.
- Toast your spices:
- Add the cumin, chili powder, smoked paprika, oregano, salt, and black pepper all at once, then stir constantly for a full minute. You'll see the spices deepen in color and smell that warm, toasted aroma—this is crucial because it prevents them from tasting raw or dusty in the finished soup.
- Deepen with tomato paste:
- Stir in your tablespoon of tomato paste and let it cook for about a minute, which caramelizes it slightly and takes away any tinny canned taste.
- Build your broth:
- Add both cans of diced tomatoes with their juices, the can of tomatoes with green chiles, your drained black beans, corn, and chicken broth. Stir everything together and let it come to a gentle boil—you're looking for lazy bubbles breaking the surface, not a rolling boil.
- Simmer gently and add turkey:
- Turn the heat down to a simmer, add your shredded turkey, and let everything bubble softly for 15 to 20 minutes, stirring now and then. The soup will deepen in color and all the flavors will start melding together.
- Finish with brightness:
- Squeeze in the lime juice and stir in the chopped cilantro. Taste it—you'll probably want a pinch more salt or lime, so adjust to your preference.
- Serve with the good stuff:
- Ladle the soup into bowls and top with avocado slices, crumbled tortilla chips, shredded cheese, or a dollop of sour cream, depending on what you're craving.
Save 
Save My daughter asked for this soup for her birthday dinner last year, and we spent the afternoon chopping vegetables and talking about nothing in particular. By the time we sat down to eat, the kitchen had transformed into something that felt less like cooking and more like making memories—and I think that's what this soup does best.
Customizing Your Bowl
The beauty of this soup is that it welcomes toppings and variations without complaint. Some mornings I make it leaner with just a squeeze of lime, while other times I load my bowl with avocado, crispy tortilla chips, and a swirl of sour cream. I've even added diced zucchini or fresh corn kernels when I had them on hand, and the soup absorbed them naturally into its warm embrace.
Making It Your Own
You can swap the turkey for chicken if that's what you have, or leave it out entirely and double up on beans for a vegetarian version that's just as satisfying. Some friends make it spicier with extra jalapeños or a dash of hot sauce, while others prefer it milder. The recipe is forgiving because the flavors are well-balanced enough to handle changes.
Pairing and Storage
Serve this soup with warm cornbread, crusty rolls, or even tortillas on the side—something to soak up every last drop. It keeps beautifully in the refrigerator for up to four days, and honestly, it tastes even better the next day once all the flavors have gotten to know each other.
- If you're making it ahead, wait to add the lime juice and cilantro until just before serving so they stay bright and fresh.
- Freeze it in portions for up to three months, though fresh cilantro and toppings are best added after reheating.
- Reheat gently on the stove rather than in the microwave so the flavors stay balanced and nothing gets rubbery.
Save 
Save This soup has become my go-to for when life feels chaotic or when I want to feed people something that tastes like home. There's something about a bowl of this that makes everything feel a little more manageable.
Recipe Questions & Answers
- → Can I use chicken instead of turkey?
Yes, cooked shredded or diced chicken works perfectly as a substitute. Use the same quantity and follow the instructions as written.
- → How can I make this soup spicier?
Add extra jalapeños with seeds, include diced serrano peppers, or stir in hot sauce or cayenne pepper to taste. Start small and adjust gradually.
- → Can I make this vegetarian?
Absolutely. Omit the turkey, use vegetable broth instead of chicken broth, and add extra beans, diced zucchini, or sweet potatoes for heartiness.
- → How long does leftover soup keep?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding broth if needed to thin.
- → Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
- → What can I serve with this soup?
Cornbread, crusty rolls, tortilla chips, quesadillas, or a simple green salad complement this soup beautifully and complete the meal.
