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Spicy Southwestern Black Bean Turkey Soup


  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 large red bell pepper, chopped
  • 3 garlic cloves, minced
  • 1-2 jalapenos, seeded, minced (optional)
  • 2 tablespoons low sodium tomato paste
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • Pinch salt
  • ¼ teaspoon freshly ground black pepper
  • 4 cups low sodium chicken stock
  • 1 cup corn (fresh or frozen), divided
  • 1 (16 ounce) can low sodium black beans, rinsed
  • 1 (14.5 ounce) petite diced fire roasted tomatoes, no added salt, undrained
  • 2 cups cooked skinless turkey breast, shredded
  • Juice from 1 lime
  • ¼ cup chopped fresh cilantro
  • 6 ounces plain fat-free Greek yogurt
  • 1 small avocado, diced


  1. Puree ½ cup corn; set aside.
  2. In a heavy bottom stockpot, heat olive oil over medium-high heat.  Add onions, peppers, and garlic to pan; sauté until tender.
  3. Add tomato paste, chili powder, cumin, salt, pepper and chicken stock to stock pot; bring to a boil.
  4. Reduce heat to medium.  Add pureed and fresh corn, beans, tomatoes, turkey and lime juice.  Simmer for 10 minutes.
  5. Stir in cilantro.  Garnish with yogurt and avocado. Serve.


6 servings

Nutritional Information

Calories: 338
Calories from fat: 70
Fat: 8g
Saturated fat: 1g
Carbohydrate: 33g
Protein: 36g
Sodium: 223mg
Cholesterol: 62mg
Fiber: 7g
Sugars: 7g

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