Get ready for a taste of the Southwest with this hearty Black Bean Taco Soup. Perfect for chilly nights or when you need a comfort food fix, this soup is packed with flavor and comes together in no time. It's like a taco in a bowl!
Ground turkey provides a lean, protein-packed base for the soup, keeping it light yet satisfying. Olive oil is used to sauté the veggies, adding a subtle richness. Onion and garlic form the aromatic base, setting the stage for the flavors to build. The red bell pepper adds a touch of sweetness and bright color. Black beans are the heart of the dish, offering a creamy texture and earthy depth.
Corn brings a natural sweetness that complements the spices. Diced tomatoes with green chilies add a tangy and spicy kick, infusing the soup with robust flavor. Chicken broth ties everything together, providing a savory backdrop. The chili powder, cumin, and smoked paprika create the signature Southwest taste we love. Finally, salt and pepper enhance all the flavors, making the dish come alive.
This soup pairs beautifully with a side of warm, crusty bread or a simple green salad for a complete meal. For a Tex-Mex twist, serve with tortilla chips or cheesy quesadillas on the side.
Start by heating up your olive oil in a large pot over medium heat. Once it's shimmering, toss in the chopped onion and minced garlic. Sauté these until the onion turns translucent, which should take about 5 minutes. This is where the magic begins as your kitchen fills with a wonderful aroma.
Next, add the ground turkey. Break it up with your spatula as it cooks, ensuring it browns evenly. This should take around 6-7 minutes. Once it's browned, stir in the diced red bell pepper and let it cook for another 3 minutes. This step adds a sweet crunch to the mix.
Now, it's time to bring in the rest of the gang. Add the black beans, corn, and diced tomatoes with green chilies. Pour in the chicken broth and give everything a good stir to combine. This is when your soup truly starts to take shape.
Season your soup with chili powder, cumin, smoked paprika, salt, and pepper. Stir again and bring the soup to a simmer. Let it cook for about 20 minutes, allowing the flavors to meld beautifully. Taste and adjust the seasoning if necessary.
When you're ready to serve, ladle the hot soup into bowls. Top each serving with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped cilantro. Don't forget the lime wedges for that fresh citrus touch!
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