Ingredients
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 1 green bell pepper, sliced thin
- 2 cups chicken stock
- 4 cups vegetable juice (such as V-8®)
- 2 (14 ounce) cans black beans, rinsed and drained
- 3 cups shredded smoked turkey
- 1 (14 ounce) can diced tomatoes
- 1 tablespoon minced garlic
- 2 tablespoons lemon juice
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 jalapeno pepper, minced (or more to taste)
- ¼ teaspoon salt
Why This Recipe Is So Loved
This soup is packed with bold flavors and hearty ingredients that make it both satisfying and nutritious. The smoky spices add depth, while the black beans and turkey provide a great source of protein. It’s a perfect meal to warm you up on a chilly day.
Smart Cooking Tips
- Use smoked paprika or chipotle powder to enhance the smoky flavor without adding heat.
- Brown the turkey well before adding liquids to develop richer taste.
- Let the soup simmer gently to allow all the flavors to meld together.
- Brown the turkey well before adding liquids to develop richer taste.
- Let the soup simmer gently to allow all the flavors to meld together.
Directions
Heat some vegetable oil in a large pot over high heat. Toss in the chopped onion and both the green and red bell peppers, cooking them until they’re nice and soft, about 2 to 3 minutes. Next, pour in the chicken stock and turn the heat down to low. Add the vegetable juice, black beans, turkey, diced tomatoes, garlic, lemon juice, cumin, chili powder, jalapeno, salt, and pepper. Give everything a good stir to combine. Then, turn the heat back up to medium and let the soup come to a gentle simmer. Let it cook for 15 to 30 minutes so all the flavors can blend together and the soup gets nice and hot. Taste and adjust the seasoning if needed before serving.
Simple Serving Suggestions
Serve this soup with a side of warm cornbread or tortilla chips for added texture. A dollop of sour cream or a sprinkle of fresh cilantro on top can balance the spice and add freshness to each bowl.
How To Store For Later
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well—just let it cool completely before transferring to freezer-safe containers. Reheat gently on the stove to keep the flavors vibrant.
