Save My neighbor Maria showed up one chilly evening with a container of this soup, and honestly, it changed how I think about leftovers. She'd made it from turkey she'd roasted the day before, and the way those spices filled my kitchen the moment I reheated it felt like an invitation to something warmer than just dinner. I asked for the recipe immediately, and what struck me wasn't the ingredients—it was how alive the broth tasted, like a whole conversation between Mexico and Texas happening in one bowl.
I made this for a book club that turned into a soup potluck, and three people asked for the recipe before dessert was even served. There's something about a bowl this colorful and fragrant that makes people linger at the table longer, asking for seconds and talking about spice memories from travels and family dinners.
Ingredients
- Cooked turkey, shredded or diced (2 cups): The backbone of this soup; use leftover roasted turkey or rotisserie chicken if that's what you have on hand.
- Yellow onion (1 medium, diced): Diced fine so it softens quickly and releases its sweetness into the broth.
- Garlic (2 cloves, minced): Minced small so it dissolves into the oil and becomes part of the flavor base rather than noticeable chunks.
- Red bell pepper (1, diced): Adds brightness and natural sweetness that balances the spices beautifully.
- Frozen or canned corn kernels (1 cup): Frozen kernels stay plump; if using canned, drain them well to avoid excess liquid.
- Black beans (1 can, 15 oz, drained and rinsed): Don't skip the rinsing step—it removes the thick liquid that can make the soup cloudy.
- Diced tomatoes with green chiles (1 can, 10 oz, such as Rotel): This is the soul of the soup; the green chiles add depth without overpowering heat.
- Diced tomatoes (1 can, 14.5 oz): Adds body and acidity that brightens the whole pot.
- Jalapeño (1, seeded and minced, optional): Seed it if you want warmth without fire, or leave the seeds in if you're after more kick.
- Tomato paste (1 tablespoon): This concentrate adds umami and richness that makes the soup taste more complex.
- Low-sodium chicken broth (4 cups): Use good broth—it's the foundation everything else rests on.
- Olive oil (1 tablespoon): Just enough to coat the pan and release the aromatics from the onions and peppers.
- Ground cumin (1 teaspoon): Toast it in the pan with the other spices so it opens up and becomes almost warm and nutty.
- Chili powder (1 teaspoon): Choose a mild or medium blend unless you know you want serious heat.
- Smoked paprika (1/2 teaspoon): This adds a whisper of smokiness that makes people ask what that flavor is.
- Dried oregano (1/2 teaspoon): Use dried here; fresh would lose its presence in the long simmer.
- Salt and black pepper (1/2 teaspoon each, plus more to taste): Taste as you go—you'll likely add more once the broth concentrates.
- Lime juice (from 1 lime): Squeeze it in at the very end; it's the final note that makes everything sing.
- Fresh cilantro (1/4 cup chopped, plus more for garnish): Half goes into the soup, half becomes the finishing touch that makes it feel special.
Instructions
- Warm your pot and soften the base:
- Heat olive oil over medium heat in a large pot, then add diced onion and red bell pepper. You'll know it's right when the onion becomes translucent and the pepper softens, about 3 to 4 minutes, and the kitchen starts smelling like the beginning of something good.
- Build the aromatics:
- Stir in minced garlic and jalapeño, cooking until the fragrance hits you—roughly 1 minute. This is the moment where everything shifts from raw ingredients to an actual foundation.
- Toast the spices:
- Add cumin, chili powder, smoked paprika, oregano, salt, and pepper all at once, stirring constantly for about 1 minute. You're looking for the spices to become fragrant and slightly darkened, not burned.
- Deepen with tomato paste:
- Stir in tomato paste and let it cook for 1 minute, allowing the heat to bring out its concentrated flavor and help it blend into the oil.
- Bring it all together:
- Add both cans of tomatoes with their juices, the drained black beans, corn, and chicken broth. Stir everything together and bring to a gentle boil—you want to see movement at the surface, not a rolling aggressive boil.
- Simmer and add the turkey:
- Lower the heat and add the shredded turkey, simmering uncovered for 15 to 20 minutes, stirring occasionally so nothing sticks. The broth will darken slightly and the flavors will marry together.
- Finish with brightness:
- Squeeze in the lime juice and stir in the chopped cilantro. Taste the soup and adjust salt and spices if needed—this is your moment to make it perfectly yours.
- Serve with intention:
- Ladle into bowls and let people choose their own toppings: avocado slices, tortilla chips, cheese, sour cream, or just more cilantro for those who want to keep it simple.
Save There's a moment near the end of cooking, when you stir in the lime and cilantro, when this stops being a recipe and becomes a small act of care. You're making something warm and nourishing for people you're about to feed, and that matters.
Why Turkey Works So Well Here
Turkey is leaner than chicken, which means it won't make the broth feel heavy, and it has a subtle flavor that lets the spices shine without competing. If you roasted a turkey recently, this is the perfect reason to use up the meat in something other than sandwiches. The soup transforms it completely, and people won't realize they're eating turkey until you tell them.
The Magic of Rotel Tomatoes
Those cans of diced tomatoes with green chiles are a shortcut I've learned to trust completely. They save you from having to source fresh chiles and add a specific kind of southwestern flavor that's hard to replicate any other way. Once you use them in a soup, you'll find reasons to use them in other dishes too.
Making It Your Own
This soup is a foundation, not a rule. I've made it with chicken, added diced zucchini when I had it, and once threw in a can of black-eyed peas instead of some of the beans. The structure stays the same, but the details can dance around based on what's in your kitchen and what you're craving.
- If you want more heat, add diced jalapeño to your own bowl rather than to the whole pot, so people can control the spice level.
- For a vegetarian version, use vegetable broth and double the beans or add diced zucchini for substance.
- Make it on Sunday and it tastes even better on Tuesday, when the flavors have had time to know each other.
Save This soup has a way of turning an ordinary weeknight into something that feels a little more intentional. Make a big pot, set out the toppings, and watch people come back for seconds.
Recipe FAQs
- → Can I use chicken instead of turkey?
Yes, shredded or diced cooked chicken works perfectly as a substitute for turkey in this soup. The flavor profile remains the same.
- → How can I make this soup vegetarian?
Replace the chicken broth with vegetable broth and omit the turkey. Add extra black beans, diced zucchini, or plant-based protein for heartiness.
- → Can I freeze this soup?
This soup freezes well for up to 3 months. Cool completely before storing in freezer-safe containers. Thaw overnight in the refrigerator before reheating.
- → How can I adjust the spice level?
For more heat, add extra jalapeño, a dash of hot sauce, or red pepper flakes. Reduce jalapeño or omit it entirely for a milder version.
- → What sides pair well with this soup?
Warm cornbread, crusty rolls, or tortilla chips make excellent accompaniments. A simple green salad also balances the meal nicely.
- → Can I make this in a slow cooker?
Sauté vegetables and spices first, then transfer everything to a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. Add cilantro and lime before serving.