Creamy Ground Turkey Tortilla Soup
This creamy ground turkey tortilla soup is a quick and satisfying dish that combines lean turkey with a rich, velvety finish, perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soups
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Paleo
Ingredients
- 1 pound ground turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup heavy cream
- Tortilla chips for serving
- Fresh cilantro for garnish
Instructions
- Heat a large pot over medium heat. Add the ground turkey and break it up with a wooden spoon. Cook until browned and no longer pink, 6–8 minutes. Drain any excess fat from the pot.
- Return the pot to medium heat and add the chopped onion and minced garlic. Sauté, stirring occasionally, until the onion is soft and translucent, about 4–5 minutes.
- Pour in the black beans, corn, diced tomatoes (with their juices), chicken broth, cumin, chili powder, and a pinch of salt and pepper. Stir well to combine. Bring the mixture to a boil, then lower the heat to a simmer. Cook uncovered for 20 minutes so the flavors meld.
- Stir in the heavy cream and warm the soup through for 2–3 minutes. Do not boil after adding the cream to avoid curdling. Taste and adjust salt and pepper as needed.
- Ladle into bowls and top each serving with crushed tortilla chips and a sprinkle of fresh cilantro. Serve immediately.
Notes
For a lighter option, swap heavy cream for half-and-half. Use low-sodium broth if you plan to add extra salt later. Reheat gently to avoid separation.