Save to Pinterest The day my freezer was bursting with Thanksgiving leftovers, this soup was born out of pure necessity. Standing in my kitchen, staring at containers of turkey, I remembered a similar predicament my grandmother faced every year - except she turned it into magic. The steam rose from the pot, windows fogged slightly, and suddenly my kitchen was filled with aromas that reminded me of New Mexico where I once traveled. That southwestern twist made all the difference.
Last winter, my friend Lisa dropped by unexpectedly during a snowstorm just as this soup was simmering. Her cheeks were red from the cold, and I remember how her expression changed when that first spoonful hit her lips - eyes closed, shoulders relaxing. She ended up staying for hours, and now she texts me every time the forecast shows snow, asking if Im making that soup again.
Ingredients
- Cooked turkey: The slight gaminess of leftover turkey actually develops more character in this soup than chicken ever could - I discovered this completely by accident.
- Diced tomatoes with green chiles: This single can does so much heavy lifting for flavor - I once tried making the soup without it and immediately regretted my decision.
- Black beans: Rinse them extremely well under cold water until the foam disappears or that murkiness will cloud your beautiful soup.
- Smoked paprika: Just that half teaspoon transforms the entire pot, adding a depth that makes people think youve been cooking all day.
- Fresh lime juice: Add this at the very end - the brightness cuts through the richness and wakes up all the other flavors.
Instructions
- Build your flavor foundation:
- Heat that olive oil until it shimmers, then add your diced onion and bell pepper, letting them soften and release their sweetness. You want them translucent and just barely starting to color at the edges.
- Wake up the aromatics:
- When you add the garlic and jalapeño, the kitchen will fill with their pungent aroma. Keep stirring so the garlic doesnt burn - youll know its ready when you cant help but lean over the pot to inhale.
- Toast your spices:
- This step might seem small, but those 60 seconds of cooking the spices directly in the oil will make all the difference. Watch as they become intensely fragrant, coating the vegetables with their earthy warmth.
- Create your soup base:
- When you add the tomato paste, work it into the vegetables until it darkens slightly before adding the liquids. This short caramelization concentrates the tomato flavor throughout the entire soup.
- Bring it all together:
- As the broth, beans, corn, and tomatoes join the pot, the transformation begins. Let it come to a gentle boil - those bubbles around the edge tell you the flavors are starting to meld.
- Add the turkey:
- Since your turkey is already cooked, it just needs to warm through and absorb the surrounding flavors. The simmering time allows everything to become acquainted, like a reunion of old friends.
- Brighten at the finish line:
- The lime juice and cilantro should hit the hot soup just before serving. Youll immediately notice how they lift all the other flavors, adding that final layer of freshness.
- Make it personal:
- Set out those garnishes and let everyone customize their bowl. The cool avocado against the hot soup creates this wonderful temperature contrast that makes each spoonful an experience.
Save to Pinterest My neighbor Carlos, who grew up in New Mexico, stopped by one evening when this was simmering on the stove. He stood in my kitchen, bowl in hand, and quietly told me it reminded him of his mothers cooking. No greater compliment has ever been given to my cooking, and in that moment, this simple soup recipe became something I cherish beyond just the ingredients and steps.
Make It Ahead
This soup actually improves overnight as the flavors deepen and meld together. Ive made it on Sunday afternoons while music plays through my kitchen speakers, knowing that Monday and Tuesday dinners will be even more delicious with minimal effort. Just hold the lime juice and cilantro until youre ready to serve each portion, adding that fresh burst right before eating.
Adaptation Ideas
When summer rolls around and fresh corn is abundant, I cut kernels straight from the cob instead of using frozen or canned - the natural sweetness adds this wonderful contrast to the spices. During tomato season, I sometimes substitute one of the canned tomatoes with two large, diced fresh ones, seeds removed. And for special occasions, I crisp up thin strips of corn tortillas in a little oil until theyre golden and use those as a garnish instead of store-bought chips.
Serving Suggestions
The beauty of this southwestern turkey soup is that it can stand alone as a complete meal, but it also plays well with others. A simple green salad with avocado and a lime vinaigrette makes for a light, refreshing side that balances the soup's hearty nature.
- Set up a topping bar with the garnishes for a casual gathering - people love customizing their own bowls.
- For a more substantial meal, warm flour tortillas wrapped in foil in the oven create perfect dipping companions.
- A chilled Mexican beer or a glass of Sauvignon Blanc cuts through the richness beautifully if youre serving this to guests.
Save to Pinterest This soup has become my personal ambassador of comfort, carrying memories of shared meals and unexpected connections. Whether youre repurposing holiday leftovers or simply craving something warm and satisfying, I hope it brings the same joy to your table that it has to mine.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup actually develops deeper flavors when made ahead. Store in the refrigerator for up to 4 days or freeze for 3 months. Add fresh cilantro and lime juice when reheating.
- → What can I use instead of turkey?
Shredded chicken works perfectly as a substitute. For a vegetarian version, use vegetable broth and add extra black beans, diced zucchini, or plant-based protein crumbles.
- → How can I make this soup spicier?
Add more jalapeño, include some seeds, or stir in your favorite hot sauce. A dash of cayenne pepper or diced chipotle peppers in adobo will also amp up the heat.
- → What toppings work best?
Sliced avocado adds creaminess, crumbled tortilla chips bring crunch, and shredded cheese or sour cream provide richness. Fresh cilantro, extra lime wedges, and pickled jalapeños are also excellent.
- → Can I use fresh tomatoes instead of canned?
Yes, though canned tomatoes provide consistent flavor year-round. If using fresh, dice roughly 3-4 ripe tomatoes and add an extra tablespoon of tomato paste for depth.
- → Is this soup freezer-friendly?
Yes. Cool completely before transferring to airtight containers or freezer bags. Thaw overnight in the refrigerator and reheat gently on the stovetet, adding splash of broth if needed.