With the beginning of a new year, we are making some attempts to eat healthier and have less red meat. I am planning a lot of yummy meals for my family and am looking forward to trying new recipes! The kids and I spent a week in California for part of the kid’s school break, and came back to some chilly weather in Arizona. Soup sounded perfect! As I have mentioned before, my husband doesn’t consider soup a meal, but Black Bean Soup is definitely a meal and he agreed! I was so excited when I found this recipe at Or So She Says! Black Bean Soup has an amazing combination of flavors, a great amount of spice, is super filling, and is easy to make. My parents are here visiting and we all really enjoyed this tasty and hearty soup! I am glad I chose to use ground turkey in the soup, as well as black beans with jalapenos! We love spicy food, but if you like a little less spice, you could use black beans without the jalapenos. The addition of all the toppings made Black Bean Soup extra yummy! I am glad there is a small container left in the refrigerator for a healthy and delicious lunch tomorrow!
- 1.25 pounds ground turkey
- 30 ounces reduced sodium black beans (2 cans)
- 30 ounces mild jalapeno black beans with lime juice (2 cans)
- 2 cups low-sodium chicken broth
- 15.25 ounces canned corn drained
- 1 cup salsa (however hot you like it)
- Salt and pepper to taste
- Avocado diced
- Tomatoes diced
- Black olives sliced
- Colby Jack cheese shredded
- Sour Cream
- Place a large skillet over medium heat. Add the ground turkey and cook until no longer pink, about 12 to 15 minutes. Drain any fat, and set aside
- While the ground turkey cooks, prep your toppings. Set aside. (I keep them in the fridge.)
- Blend 2 cans of jalapeno black beans with lime juice and 1 can of regular black beans with 2 cups of chicken broth in the blender. (I did two batches because it didn't all fit in my blender.) Pour the blended beans into a large pot.
- Add1 can of regular black beans (drained), corn, cooked turkey, and salsa to the pot. Place pot on the stove over medium to medium-high heat.
- Cook soup for about 10 minutes, or until beginning to bubble (not boiling). Taste test and adjust seasoning with salt and pepper as needed. (This would be the time to add chili powder if you want to spice things up even more.)
- Ladle soup into bowls and add your favorite toppings, if desired. Serve warm.
Recipe shared at: Buns in my Oven, Mom on Timeout, Back for Seconds, I Love my Disorganized Life, Sweet Bella Roos, Chocolate, Chocolate, and More, What’s Cooking Love, Michelle’s Tasty Creations, Mrs. Happy Homemaker, Couponing and Cooking, Mom’s Test Kitchen
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