Vibrant Tex-Mex inspired soup with tender turkey, black beans, corn, tomatoes, and aromatic spices.
# 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 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, or to taste
18 - 1/4 teaspoon ground black pepper
19 - Juice of 1 lime
20 - 1/4 cup fresh cilantro, chopped
# How To Make:
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 toast the spices and release their aromatics.
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 and simmer uncovered for 15 to 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 with cilantro garnish and desired toppings.
