Turkey Sopa
Warm, hearty, and bursting with bold flavors, Turkey Sopa is the ultimate one-pot comfort meal perfect for utilizing leftover turkey. This vibrant, Mexican-inspired soup combines tender shredded turkey, fresh vegetables, black beans, sweet corn, and small pasta in a savory tomato-based broth seasoned with cumin, chili powder, and oregano. Ready in just 45 minutes, this dish strikes the perfect balance between ease and flavor, making it an ideal weeknight dinner or meal prep option. Topped with fresh cilantro and a squeeze of lime, Turkey Sopa offers a deliciously zesty finish that will have your family coming back for seconds. Whether you're looking to repurpose holiday leftovers or craft a cozy, nutrient-packed soup, Turkey Sopa is a must-try recipe!
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Recipe Information
Ingredients
- 3 cups cooked turkey (shredded or chopped)
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 3 cloves garlic cloves (minced)
- 2 medium carrot (sliced into coins)
- 2 stalks celery (sliced)
- 1 14-ounce can canned diced tomatoes
- 6 cups chicken or turkey broth
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 15-ounce can canned black beans (rinsed and drained)
- 1 cup uncooked small pasta (such as ditalini or small shells)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro (chopped, for garnish)
- 1 lime lime wedges (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, sliced carrots, and celery, cooking for another 2-3 minutes.
Add ground cumin, chili powder, oregano, paprika, salt, and black pepper. Stir to combine and release the aromas of the spices.
Pour in the canned diced tomatoes and broth. Turn the heat to high and bring the soup to a boil.
Once boiling, reduce the heat to medium-low to maintain a simmer. Cook for 10 minutes, allowing the vegetables to soften.
Stir in the corn, black beans, and uncooked pasta. Simmer for 10 more minutes or until the pasta is cooked al dente.
Add the shredded turkey to the pot and simmer for 5 minutes, or until heated through.
Taste the soup and adjust seasoning, if necessary.
Ladle the turkey sopa into bowls and garnish with chopped fresh cilantro.
Serve with lime wedges on the side for an extra pop of brightness.
Nutrition Facts
Calories |
353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 1117 mg | 49% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 7.1 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 934 mg | 20% | |
*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.
