Save to Pinterest I remember staring at a mountain of leftovers last November wondering how to make turkey feel exciting again. The air in my kitchen was crisp and I just wanted something with a bit of a kick. I started tossing in spices and beans and suddenly the house smelled like a cozy Tex Mex cafe. It turned out to be the most requested meal of the week. This soup is now my go to whenever I need a bowl of pure sunshine on a gray day.
Last Tuesday my neighbor stopped by just as the onions were hitting the hot oil and the cumin scent started drifting out the window. We ended up leaning against the counter sharing a bowl while the steam fogged up my glasses. There is something about the way the black beans and corn look together that just feels festive. Even though I was tired from work the rhythm of chopping the peppers calmed me down.
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Ingredients
- Cooked Turkey: Shredding the meat by hand allows it to soak up more of the spicy broth than neat cubes.
- Diced Tomatoes with Green Chiles: These provide a vinegary heat that is essential for that authentic Southwestern flavor profile.
- Red Bell Pepper: Sautéing these until they are just caramelizing adds a necessary sweetness to balance the chili powder.
- Black Beans: I always rinse these thoroughly in a colander to keep the soup base looking clear and bright.
- Tomato Paste: Frying the paste in the center of the pot for one minute removes the metallic edge and deepens the color.
- Fresh Lime Juice: Adding this at the very end is the secret to making all the heavy spices feel light and fresh.
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Instructions
- Start the Base:
- Heat the olive oil in a large pot and sauté your onion and bell pepper until they are soft and fragrant. This creates the foundational sweetness for the entire dish.
- Bloom the Aromatics:
- Stir in the garlic and jalapeño along with all the dry spices to let the heat release their oils. You will know it is ready when the kitchen smells like a spice market.
- Incorporate the Paste:
- Add the tomato paste to the center of the pot and stir it constantly for about sixty seconds. This simple step adds an incredible amount of depth to the broth.
- Build the Soup:
- Pour in both types of tomatoes the beans corn and broth then bring everything to a gentle bubble. These colors look beautiful as they merge together in the pot.
- Simmer and Finish:
- Fold in the turkey and let it simmer for twenty minutes before stirring in the lime and cilantro. The turkey needs this time to absorb the flavors of the cumin and smoked paprika.
Save to Pinterest One snowy evening my kids insisted on crushed tortilla chips and mountains of cheese on top of their bowls. Watching them dive into a soup filled with vegetables without a single complaint was a total kitchen victory.
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The Secret To Better Broth
I have learned that the quality of your liquid really dictates the soul of this soup. If you have time to simmer a turkey carcass for a homemade stock the results are exponentially better and more velvety.
Managing the Heat
Everyone has a different tolerance for spice so I usually keep the jalapeño seeds on the side for guests to add. This allows my heat loving friends to kick things up without overwhelming the more sensitive palates at the table.
Making The Most Of Your Pantry
This recipe is incredibly forgiving and thrives on whatever bits of produce you have lingering in the crisper drawer. You can swap the turkey for chicken or even leave the meat out entirely for a hearty vegetarian feast.
- Add a handful of kale or spinach at the end for an extra nutritional boost.
- A dollop of sour cream or Greek yogurt can mellow out a particularly spicy batch.
- Leftovers actually taste better the next day after the spices have fully melded together.
Save to Pinterest I hope this soup brings as much warmth and joy to your table as it does to mine. Happy cooking and enjoy every spicy spoonful.
Recipe FAQs
- → Can I use chicken instead of turkey?
Yes, cooked shredded or diced chicken works perfectly as a substitute for turkey in this soup.
- → How can I make this soup vegetarian?
Replace the turkey with extra black beans or diced zucchini, and use vegetable broth instead of chicken broth.
- → Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. Cool completely before storing in airtight containers. Thaw overnight in the refrigerator before reheating.
- → How do I adjust the spice level?
For more heat, add additional jalapeño, a dash of hot sauce, or red pepper flakes. Reduce or omit the jalapeño for a milder version.
- → What should I serve with this soup?
Warm cornbread, crusty rolls, or tortilla chips make excellent sides. Top with avocado, shredded cheese, or sour cream for extra richness.
