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.
Add 1 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.
Notes
Nutrition is for soup only and does not include toppings.