Leftover Turkey Soup With Black Beans And Corn
This quick and simple leftover turkey soup is infused with southwestern flavors like cumin, smoked paprika, and fresh lime juice, making it a delightful way to use up your turkey!
Equipment
- large pot
Ingredients
Soup Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion diced
- 1 large bell pepper any color, diced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper omit for mild version
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt plus more to taste
- 2 cloves garlic minced
- 4 cups chicken stock/broth or vegetable broth, or turkey stock
- 15 oz. canned black beans drained and rinsed (1.5 cups)
- 1 cup frozen corn
- 2 cups cooked shredded turkey or chicken, such as rotisserie
- 2 limes juice and zest
- 1/2 cup chopped fresh cilantro
Optional Toppings:
- more cilantro for serving
- diced red onion for serving
- avocado for serving
- sour cream for serving
Instructions
- In a sizable pot, heat the olive oil over medium-high. Sauté the diced onion and bell pepper until they soften and develop a nice brown color, stirring occasionally for about 5-10 minutes.
- Mix in the cumin, smoked paprika, cayenne pepper, black pepper, kosher salt, and minced garlic. Stir well until the vegetables are coated, and the garlic releases its fragrance—around 1 minute.
- Pour in the chicken or vegetable broth and bring it to a boil.
- Add the rinsed black beans, frozen corn, shredded turkey, and lime zest. Stir the mix and let it simmer, uncovered, for about 5 minutes, or until everything is heated through.
- Remove from heat and stir in the lime juice along with the chopped cilantro. You can serve it with optional toppings such as sour cream, avocado, and diced onion as you wish.