Description
A lighter twist on classic tortilla soup, this creamy ground turkey soup is warm and comforting, perfect for chilly weeknights.
Ingredients
- 1 pound ground turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup heavy cream
- Tortilla chips for serving
- Fresh cilantro for garnish
Instructions
- Heat a large pot over medium heat. Add the ground turkey and break it up. Cook until browned and no longer pink. Drain any excess fat.
- Add the chopped onion and minced garlic to the pot. Sauté until the onion is soft and translucent, about 4–5 minutes.
- Pour in the black beans, corn, diced tomatoes, chicken broth, cumin, chili powder, and a pinch of salt and pepper. Stir to combine. Bring the mixture to a boil, then lower the heat to a simmer. Cook uncovered for 20 minutes to let the flavors meld.
- Stir in the heavy cream and warm the soup through for 2–3 minutes — don’t boil once cream is added to avoid curdling. Taste and adjust salt and pepper.
- Ladle into bowls and top with crushed tortilla chips and a sprinkle of fresh cilantro. Serve immediately.
Notes
For a dairy-free version, replace heavy cream with canned coconut milk. Serve with lime wedges and a tray of toppings such as diced avocado or shredded cheddar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican