Ingredients
Scale
- 1 tablespoon olive oil
- 2 pounds (907 g) 93% lean ground turkey
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and finely diced
- 3 garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon fine salt, plus more only if needed
- 1 can (28 ounces) no-salt-added crushed tomatoes
- 1 can (14.5 ounces) no-salt-added diced tomatoes
- 1 can (15 ounces) low-sodium black beans, drained and rinsed
- 1 can (15 ounces) low-sodium pinto beans, drained and rinsed
- 1 cup frozen or drained canned corn
- 3 cups reduced-sodium chicken broth labeled gluten-free
- 2 tablespoons fresh lime juice
- 1/3 cup chopped fresh cilantro
- Optional toppings: diced avocado, shredded cheddar, plain Greek yogurt or sour cream, sliced jalapeño, green onion, lime wedges, or crushed corn tortilla chips
Instructions
- Heat the olive oil in a large Dutch oven or heavy soup pot over medium-high heat.
- Add the ground turkey and spread it across the pot. Let it cook undisturbed for about 2 minutes, then break it into small crumbles. Continue cooking for 5 to 7 minutes, until cooked through and lightly browned.
- Add the onion, red bell pepper, and jalapeño. Cook for about 5 minutes, stirring occasionally, until the onion is translucent and the pepper begins to soften.
- Add the garlic and cook for 30 seconds. Stir in the chili powder, cumin, smoked paprika, oregano, black pepper, and salt. Cook for another 30 seconds while stirring constantly.
- Add the crushed tomatoes, diced tomatoes, black beans, pinto beans, corn, and 3 cups chicken broth. Scrape the bottom of the pot and stir until evenly combined.
- Bring to a gentle boil, then reduce the heat and simmer uncovered for 18 to 22 minutes, stirring occasionally, until slightly thickened. Add up to 1/2 cup extra broth if you prefer a thinner soup.
- Remove from the heat and stir in the lime juice and cilantro. Taste and adjust salt only if needed.
- Divide into 6 bowls. Add optional toppings only after portioning and serve hot.
Notes
- Nutrition is estimated for one-sixth of the base soup and does not include optional toppings.
- The estimate assumes 93% lean ground turkey, low-sodium or no-salt-added beans and tomatoes, and reduced-sodium chicken broth.
- For a gluten-free result, use broth, spices, canned ingredients, and toppings labeled gluten-free when necessary.
- For meal prep, cool the soup in shallow containers and refrigerate promptly.
- Refrigerated soups and stews are best used within 3 to 4 days; freeze for longer storage and reheat leftovers to 165°F.
- The soup thickens during storage. Add a splash of broth or water while reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free