Save to Pinterest The first time I made this soup was on a rainy Tuesday when I needed to use up leftover Thanksgiving turkey. My kitchen smelled incredible as the cumin and smoked paprika hit the hot oil, and suddenly I wasnt just clearing out the fridge anymore. My roommate wandered in, drawn by the aroma, and ended up staying for dinner. Now it is the soup I make when I want something that tastes like a hug in a bowl.
Last winter I brought a batch to my sister's house when she was recovering from surgery. Her husband, who claims to hate soup, went back for thirds. The best part was seeing how the leftovers tasted even better the next day, the flavors having made friends overnight in the refrigerator.
Ingredients
- 2 cups cooked turkey: Use whatever you have, dark meat adds richness while white stays tender
- 1 medium yellow onion: The foundation that builds depth as it softens in the pot
- 2 cloves garlic: Fresh minced releases oils that dried garlic never can match
- 1 red bell pepper: Adds sweetness and gorgeous color contrast against the dark broth
- 1 cup corn kernels: Frozen works beautifully but fresh in season makes it sing
- 1 can black beans: Rinse them well to avoid cloudy broth
- 1 can diced tomatoes with green chiles: This is where the Tex Mex magic really starts
- 1 can regular diced tomatoes: Provides body and a tomato base that ties everything together
- 1 jalapeño: Leave some seeds in if you like it spicy, remove them all if you do not
- 1 tablespoon tomato paste: Concentrates the tomato flavor without thinning the soup
- 4 cups chicken broth: Low sodium lets you control the salt level
- 1 tablespoon olive oil: Just enough to sauté the vegetables and bloom the spices
- 1 teaspoon ground cumin: The earthy backbone of the whole soup
- 1 teaspoon chili powder: Adds warmth without overwhelming heat
- 1/2 teaspoon smoked paprika: This is the secret ingredient that makes people ask what you put in there
- 1/2 teaspoon dried oregano: Brings a herbal note that balances the rich spices
- 1/2 teaspoon salt: Start here and adjust at the end
- 1/4 teaspoon black pepper: Fresh ground makes a noticeable difference
- 1 lime: The juice at the end wakes up all the other flavors
- 1/4 cup fresh cilantro: Some in the soup, some for garnish because brightness matters
Instructions
- Build your flavor foundation:
- Heat olive oil in your large pot over medium heat, then add onion and red bell pepper. Let them soften for about 4 minutes until they are fragrant and starting to turn translucent.
- Add the aromatic players:
- Stir in the garlic and jalapeño, cooking for just 1 minute until you can really smell the garlic. Watch closely so it does not brown or turn bitter.
- Wake up the spices:
- Sprinkle in cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir constantly for 1 minute as the spices toast in the hot oil, releasing their essential oils.
- Concentrate the tomato base:
- Mix in the tomato paste and let it cook for 1 minute, stirring to coat all the vegetables. This step removes the raw canned taste and adds depth.
- Bring it all together:
- Pour in both cans of tomatoes with their juices, the beans, corn, and chicken broth. Let everything come to a gentle boil, then immediately reduce the heat.
- Simmer and meld:
- Add your turkey and let the soup simmer uncovered for 15 to 20 minutes. The liquid will reduce slightly and the flavors will become friends.
- Finish with brightness:
- Stir in the lime juice and chopped cilantro right before serving. Taste and add more salt if needed, then ladle into bowls.
Save to Pinterest This soup became a regular at my monthly potluck after three different people requested the recipe. Now it is the dish everyone expects me to bring, and honestly I do not mind at all.
Making It Your Own
Some nights I add a can of pumpkin purée for extra creaminess and a subtle sweetness that plays beautifully with the spices. Other times I throw in some diced zucchini during the last 10 minutes of simmering when I want more vegetables without changing the flavor profile much.
The Leftover Situation
This soup improves overnight as the spices continue to develop their relationship with the broth. I actually prefer it on day two, served with warm tortillas that I have quickly charred over an open flame on my gas stove.
Serving Ideas That Work
The toppings are where you can really make this soup your own. Set out bowls of avocado, crushed tortilla chips, shredded cheese, and sour cream so everyone can customize their bowl. The contrast of cool creamy toppings against the hot spiced soup is absolutely worth the extra effort.
- Squeeze fresh lime right at the table for the brightest flavor
- Warm your bowls in the oven so the soup stays hot longer
- Have extra hot sauce handy for the spice lovers in your life
Save to Pinterest There is something deeply satisfying about a soup that starts with leftovers and ends up being the meal everyone talks about.
Recipe FAQs
- → Can I use chicken instead of turkey?
Yes, shredded or diced cooked chicken works perfectly as a substitute. The flavors and cooking time remain the same.
- → How can I make this vegetarian?
Omit the turkey and swap chicken broth for vegetable broth. Add extra black beans, diced zucchini, or plant-based protein to maintain heartiness.
- → Can I freeze this soup?
Absolutely. Cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → How do I adjust the spice level?
Control heat by adjusting jalapeño amount or adding hot sauce. Start with half a jalapeño for mild flavor, or leave seeds in for extra kick.
- → What toppings work best?
Sliced avocado, crumbled tortilla chips, shredded cheese, sour cream, and extra cilantro all complement the flavors beautifully.