Description
Tex-Mex Turkey Soup is a hearty, flavorful soup made with leftover turkey, beans, corn, and bold spices—perfect for a comforting and easy weeknight meal with a Southwestern twist.
Ingredients
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- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 4 cups chicken or turkey broth
- 2 cups cooked turkey, shredded
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 (14.5 oz) can diced tomatoes with green chilies
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- Optional toppings: avocado, shredded cheese, sour cream, tortilla chips
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 3–4 minutes.
- Add garlic and red bell pepper, sauté for another 2–3 minutes.
- Stir in cumin, chili powder, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.
- Pour in broth and bring to a simmer.
- Add shredded turkey, black beans, corn, and diced tomatoes with chilies. Stir to combine.
- Simmer for 15–20 minutes to allow flavors to blend.
- Stir in lime juice and cilantro just before serving.
- Serve hot with optional toppings like avocado, cheese, sour cream, or tortilla chips.
Notes
- This soup is great for using up leftover Thanksgiving or roast turkey.
- Adjust spice levels to taste by increasing or reducing chili powder.
- Freezes well for meal prep or leftovers.
Nutrition
- Serving Size: 1 bowl
- Calories: 270
- Sugar: 5g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 55mg