Southwest Black Bean Taco Soup

A hearty and flavorful Southwest Black Bean Taco Soup that brings a unique twist to traditional taco soup recipes, perfect for a cozy family dinner or a festive gathering with friends.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

1 lb ground turkey

1 tbsp olive oil

1 large onion, chopped

2 cloves garlic, minced

1 red bell pepper, diced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (15 oz) diced tomatoes with green chilies

4 cups chicken broth

1 tbsp chili powder

1 tsp cumin

1 tsp smoked paprika

Salt and pepper to taste

1 cup shredded cheddar cheese for serving

1/2 cup sour cream for serving

1/4 cup chopped cilantro for garnishing

1 lime, cut into wedges for serving

Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until onions are translucent.

2. Add ground turkey to the pot and cook until browned, breaking it up with a spatula as it cooks.

3. Stir in diced red bell pepper and cook for another 3 minutes.

4. Add black beans, corn, diced tomatoes with green chilies, and chicken broth to the pot. Stir to combine.

5. Season with chili powder, cumin, smoked paprika, salt, and pepper. Bring to a simmer and let cook for 20 minutes.

6. Adjust seasoning as needed. Serve hot, topped with shredded cheddar cheese, a dollop of sour cream, chopped cilantro, and lime wedges.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat soup on the stove over medium heat until warmed through, stirring occasionally. Alternatively, microwave individual portions on high for 2-3 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.