Spicy Hearty Mexican Ground Turkey Soup
Dive into a bowl of bold, comforting flavors with this Spicy Hearty Mexican Ground Turkey Soup, an irresistible fusion of warming spices and wholesome ingredients. This one-pot wonder combines lean ground turkey, fire-roasted tomatoes, black beans, and sweet corn, brought to life with zesty jalapeño, smoky paprika, and earthy cumin for a truly satisfying experience. Packed with protein and vibrant vegetables like red bell pepper, carrots, and onion, this soup is as nourishing as it is flavorful. Perfect for busy weeknights, it comes together in just 45 minutes and serves as a filling, gluten-free meal that the whole family will love. Garnish with fresh cilantro and a squeeze of lime to take this Mexican-inspired soup to the next level. Whether you're meal prepping or looking for a comforting weeknight dinner idea, this recipe delivers big on flavor and nutrition!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey (lean)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 jalapeño, finely diced (seeded for less heat)
- 1 medium red bell pepper, diced
- 1 large carrot, diced
- 1 15-ounce can canned black beans, rinsed and drained
- 1 15-ounce can canned diced tomatoes (fire-roasted, if available)
- 1 cup frozen corn
- 6 cups chicken broth (low sodium)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground turkey and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Remove the cooked turkey from the pot and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the garlic, jalapeño, red bell pepper, and carrot. Cook for an additional 4-5 minutes until the vegetables begin to soften.
Return the cooked turkey to the pot and stir to combine with the vegetables.
Add the black beans, diced tomatoes, frozen corn, and chicken broth to the pot. Stir well.
Stir in the cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Bring the mixture to a boil.
Once boiling, lower the heat to a simmer and cook uncovered for 15-20 minutes, allowing the flavors to meld together and the soup to thicken slightly.
Taste the soup and adjust seasoning, if necessary.
Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
1816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 5429 mg | 236% | |
| Total Carbohydrate | 167.6 g | 61% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 34.0 g | ||
| Protein | 135.4 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 529 mg | 41% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 4458 mg | 95% | |
*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.
