Southwestern Turkey Soup

Southwestern Turkey Soup

Southwestern Turkey Soup

Course: Soup


Prep time


Cooking time




Get ready to savor the flavorful and robust Southwestern Turkey Soup, a zesty delight that’s a blend of hearty ingredients and fiery spices. This dish isn’t just a tasty medley; it packs a health punch too. Each serving boasts approximately 200 calories, perfect for a guilt-free, satisfying meal. Packed with lean, protein-rich turkey, black beans, and veggies, it’s a powerhouse of nutrients, low in fat and high in flavor.

The roots of this soup trace back to the vibrant and diverse Southwestern American culture, where the fusion of Spanish, Mexican, and Native American culinary influences created a unique flavor profile. The olives, jalapeños, and lime juice infuse a special zing, while the addition of skinless tomatoes offers a surprising texture to the dish, reminiscent of the fusion of cultures in the region.
This soup is like a symphony of flavors, with the jalapeños adding a spicy kick, beautifully complemented by the tangy lime juice and the robust taste of olives. Think of it as a healthy flavor rollercoaster—each spoonful offering a spicy, citrusy, and earthy journey. It’s a meal that not only delights the taste buds but also fuels the body with a burst of nutrition.
The preparation is straightforward, combining turkey, beans, corn, and a tantalizing blend of spices. The final touch with a sprinkle of fresh cilantro on top enhances both the taste and visual appeal of this vibrant, health-packed soup. For those seeking a milder experience, a dollop of sour cream can soften the spicy edge. A must-try for those craving a healthy, spicy, and satisfying bowl of goodness.


  • 330 g (12 oz) cooked pulled turkey

  • Half a large onion, chopped

  • 5 jalapeno peppers, chopped

  • 4 cloves of garlic, minced

  • 250 g (9 oz) frozen corn

  • 600 g (1.3 oz) canned or boiled black beans

  • 1 liter (0.22 gal) chicken broth

  • 1 lime Juice

  • 1 large can of skinless tomatoes in tomato sauce

  • 3 tbsp olive oil

  • 100 g (3.5 oz) chopped black olives

  • 1 tsp ground cumin

  • 1 tsp cayenne pepper

  • Bunch of chopped cilantro


  • In a saucepan, sauté the onion, garlic and jalapeno peppers for about 5 minutes until golden brown.
  • Add the pulled turkey meat to the vegetables, sprinkle everything with spices and saute for about 5 minutes more.
  • Add the skinless tomatoes with the sauce and cook for another 2-3 minutes, breaking the whole tomatoes into small pieces with a spatula.
  • Add corn, beans, lime juice and chicken broth to the saucepan and season with salt to taste. Bring the soup to a boil and simmer for about 5 minutes.
  • Finally, add the olives and cook for another minute.
  • Ladle the soup into bowls and sprinkle cilantro on top. This soup also goes well with sour cream; it softens the spicy taste of this dish.

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