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Mexican Black Bean Soup with Ground Turkey
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife
  • Cutting Board
  • Can Opener

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups chicken broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the ground turkey and cook until it is browned and no longer pink, breaking it up with a spoon as it cooks.
  • Add the diced onion, red bell pepper, and minced garlic to the pot. Cook for 4 to 5 minutes until the vegetables soften.
  • Stir in the chili powder, cumin, oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
  • Add the black beans, diced tomatoes with their juice, and chicken broth. Stir everything together and bring the soup to a simmer.
  • Reduce the heat to low, cover the pot, and let it cook for 20 minutes, stirring occasionally.
  • Ladle the soup into bowls and top each serving with chopped cilantro and a squeeze of lime.

Notes

Cool the soup completely before dividing it into meal prep containers so it stores evenly in the fridge for up to four days. If the soup thickens too much after sitting, stir in a small splash of broth while reheating. Taste and add extra chili powder or a pinch of salt right before serving if you want more spice.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board, Can Opener