Southwestern Turkey Soup
Warm up your weeknight dinner routine with a hearty bowl of Southwestern Turkey Soup, a vibrant and flavor-packed dish that’s perfect for using up leftover turkey. Brimming with tender shredded turkey, fire-roasted diced tomatoes, black beans, sweet corn, and a kick from jalapeño, this one-pot recipe delivers a satisfying blend of smoky, spicy, and savory notes. Seasoned with a bold mix of cumin, chili powder, smoked paprika, and oregano, the soup is deeply aromatic and comforting. Ready in just 45 minutes, it’s a stress-free meal ideal for busy evenings. Serve this gluten-free soup with a squeeze of fresh lime and sprinkle of cilantro for a zesty finish, or top with diced avocado, shredded cheese, or crispy tortilla strips for extra indulgence. Whether you’re meal-prepping or feeding a crowd, this Southwestern-inspired recipe will quickly become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 small jalapeño, seeded and minced
- 3 cups cooked turkey, shredded
- 1 14-ounce can fire-roasted diced tomatoes
- 1 15-ounce can black beans, drained and rinsed
- 1 cup corn kernels, frozen or canned
- 6 cups chicken or turkey broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 whole lime, cut into wedges
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic, red bell pepper, green bell pepper, and jalapeño. Continue cooking for 3-4 minutes until the vegetables are slightly tender.
Add the shredded turkey, fire-roasted diced tomatoes (with juices), black beans, and corn to the pot. Stir to combine.
Pour in the chicken or turkey broth and bring the mixture to a simmer.
Stir in the ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Simmer the soup uncovered for 20-25 minutes, stirring occasionally.
Taste the soup and adjust seasonings as needed.
Remove the soup from heat and stir in the chopped fresh cilantro.
Serve the soup hot with lime wedges on the side for squeezing over individual bowls. Optionally, garnish with additional cilantro, diced avocado, shredded cheese, or tortilla strips.
Nutrition Facts
Calories |
2295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 7616 mg | 331% | |
| Total Carbohydrate | 172.7 g | 63% | |
| Dietary Fiber | 49.0 g | 175% | |
| Total Sugars | 43.7 g | ||
| Protein | 268.9 g | 538% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 604 mg | 46% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 6432 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
