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Southwestern-Style Shredded Turkey Soup

Southwestern-Style Shredded Turkey Soup

A hearty and flavorful soup perfect for using up leftover turkey. This soup is packed with southwestern flavors from cumin, chili powder, and smoked paprika, and is loaded with shredded turkey, beans, and vegetables.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 8 Servings
Course: Main Course, Soup
Cuisine: American, Southwestern, Tex-Mex
Ingredients Method

Ingredients
  

  • 2 cups shredded leftover turkey
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 celery stalks diced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 15 ounces black beans drained and rinsed
  • 1 15 ounce can corn drained
  • 1 14.5 ounce can diced tomatoes
  • 4 cups chicken or turkey broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh cilantro chopped (optional, for garnish)
  • Lime wedges optional, for serving

Method
 

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion and cook until translucent, about 5 minutes.
  3. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  4. Add the diced celery and bell peppers, and cook until they start to soften, about 5 minutes.
  5. Add the shredded turkey, black beans, corn, and diced tomatoes to the pot.
  6. Pour in the chicken or turkey broth and stir to combine.
  7. Add the ground cumin, chili powder, smoked paprika, salt, and pepper. Stir well.
  8. Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld together.
  9. Taste and adjust the seasoning if needed.
  10. Serve the soup hot, garnished with fresh cilantro and lime wedges if desired.