Southwestern Turkey Soup (Printable)

Tender turkey with black beans, corn, tomatoes, and bold Tex-Mex spices in a comforting, flavorful bowl.

# Required Ingredients:

→ 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
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
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; 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 to caramelize slightly.
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 fresh cilantro. Taste and adjust seasoning as needed.
08 - Ladle into bowls and serve hot with desired garnishes such as fresh cilantro, sliced avocado, tortilla chips, or sour cream.

# Expert Suggestions:

01 -
  • It comes together in under 45 minutes, making it perfect for weeknight dinners when you're short on time but crave something that tastes like you've been cooking all day.
  • The spice blend hits differently than other soups—cumin and smoked paprika create this subtle depth that keeps you coming back for another spoonful.
  • It's naturally gluten-free and dairy-free, so you can serve it to almost anyone without a second thought.
02 -
  • Don't skip the minute of toasting your spices—I learned this the hard way when I rushed and the soup tasted one-dimensional and flat instead of warm and complex.
  • Drain your canned beans and rinse them well, or your soup becomes starchy and cloudy instead of clear and bright.
03 -
  • Use a good quality low-sodium broth because the soup is only as flavorful as its foundation—cheap broth can turn a great soup into something forgettable.
  • If you can't find tomatoes with green chiles, use regular diced tomatoes and add an extra jalapeño or a can of diced green chiles for that authentic Southwestern kick.
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