Leftover Turkey Soup with Black Beans and Corn
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick southwestern turkey soup with black beans, corn, bell peppers, and warming spices like cumin and smoked paprika, finished with fresh lime and cilantro. Hearty and aromatic.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion (diced)
- 1 large bell pepper (any color, diced)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (omit for mild version)
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt (plus more to taste)
- 2 cloves garlic (minced)
- 4 cups chicken stock/broth (or vegetable broth, or turkey stock)
- 15 oz. canned black beans (drained and rinsed (1.5 cups))
- 1 cup frozen corn
- 2 cups cooked shredded turkey (or chicken, such as rotisserie)
- juice and zest of two limes
- 1/2 cup chopped fresh cilantro
- more cilantro, diced red onion, avocado, sour cream, etc. (for serving, optional)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 580mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 615mg
- Calcium
- 57mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 580MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.