Description
Hearty Southwestern Soup embraces turkey enchilada soup with robust flavors from Mexican cuisine. Spicy broth combines shredded turkey, black beans, and corn for a satisfying meal you’ll crave on chilly evenings.
Ingredients
Scale
- 3 cups turkey (chopped)
- 1 can (14 oz/400 g) black beans (drained and rinsed)
- 4 cups (32 fl oz/960 ml) low-sodium chicken broth
- 1 large yellow onion (diced)
- 1 small red bell pepper (diced)
- 3 cloves garlic (minced)
- 1 can (11 oz/312 g) Ro-tel tomatoes with chiles
- 1 cup corn
- 2 tbsps olive oil
- 1 tbsp chili powder
- ½ tsp smoked paprika
- ½ tsp oregano (crushed)
- Salt (to taste)
- Black pepper (to taste)
- ½ cup instant white rice
- 2 tbsps cornstarch (dissolved in 3–4 tbsps water)
- Shredded cheddar (for serving)
- Sour cream (for serving)
- Tortilla chips (for serving)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat, then sauté onion, red bell pepper, and garlic until softened and translucent, about 4-5 minutes.
- Spice Infusion: Sprinkle chili powder, smoked paprika, oregano, salt, and black pepper into the vegetable mixture, stirring to distribute spices and release their aromatic qualities.
- Brown Turkey: Add ground turkey to the spiced vegetables, breaking meat into small crumbles and cooking until no longer pink and lightly browned.
- Liquid and Additions: Pour in Ro-tel tomatoes, black beans, corn, white rice, and chicken broth, creating a robust soup base.
- Thicken and Simmer: Whisk cornstarch with cold water to create a smooth slurry, then stir into the soup. Reduce heat to low-medium and simmer for 18-22 minutes, stirring occasionally to prevent sticking.
- Final Touch and Serve: Adjust seasoning to taste, then ladle into bowls and top with shredded sharp cheddar cheese, sour cream, and crispy tortilla chips for a complete culinary experience.
Notes
- Spice Control: Adjust chili powder and paprika levels to match your heat tolerance, remembering spices intensify during cooking.
- Meat Preparation: Use lean ground turkey and break into tiny crumbles for even cooking and better soup texture.
- Thickening Technique: Whisk cornstarch slurry thoroughly to prevent lumps and ensure smooth soup consistency.
- Garnish Strategy: Add cheese, sour cream, and tortilla chips just before serving to maintain maximum crunch and freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Boiling, Sautéing, Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 290
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 24 g
- Cholesterol: 70 mg