Made with a creamy, spicy broth, smoked turkey, corn, peppers, and black beans, this Creamy Turkey Soup is full of flavor and just what you need.
Ingredients
For the turkey and beans:
- 1-1/2 tablespoons sea salt
- 1 pound dried black beans
- 2 smoked turkey legs
For the soup:
- 2 tablespoons canola oil
- 1 large yellow onion - diced
- 1 large yellow bell pepper - diced
- 1 large red bell pepper - diced
- 2 cloves garlic - minced
- 2-4 tablespoons taco seasoning
- 1 1 4-ounce can hatch green chiles
- 1 28-ounce can fire-roasted diced tomatoes
- 4 cups chicken stock - or turkey stock
- 2 cups reserved turkey meat
- 4 cups reserved beans
- 2 cups frozen corn
- 4 ounces cream cheese - cubed and softened
- 1 lime
- Chopped fresh cilantro, avocado, or chopped onion - to garnish
Instructions
Brine the beans:
- Stir the sea salt into 4 quarts of water and add in the dried beans.
- Let soak for at least 8 hours and up to 24 hours.
Pressure cook the turkey and beans:
- Drain and rinse the beans and add to the pressure cooker along with the turkey legs.
- Add enough water to cover the turkey and beans by at least an inch.
- Pressure cook on high for 20 minutes and natural release for at least 20 minutes.
- Check the beans and turkey legs for doneness. If the beans aren’t done and/or the turkey isn’t falling-off-the-bone tender, you can add more time to the pressure cooker cooking the beans and/or turkey at additional 5 minute intervals, or remove the beans and add another 25 minutes to the turkey.
- When the turkey and beans are done, remove the turkey legs to cool, and remove the beans to a bowl, reserving the bean broth.
- When the turkey has cooled, remove the meat from the bones and discard the skin and bones. Set the turkey aside.
Sauté the aromatics:
- In a large pot, sauté the diced onions and peppers in the olive oil (2 tablespoons) over medium-high heat, until softened and developing deep brown colors, stirring infrequently (5-10 minutes).
- Add the garlic and spices and stir until the peppers and onions are well-coated and the garlic and spices are fragrant (about 1 minute).
Finish and serve:
- Stir in the green chilies and tomatoes and cook for another 30 seconds.
- Add the chicken stock (4 cups). Bring to a boil.
- Stir in the black beans, frozen corn, and turkey. Stir and simmer, uncovered, until all ingredients are heated through (about 5 minutes).
- Turn off the heat and stir in the cream cheese.
- Wait about 5 minutes to allow the cream cheese to heat through, then stir in a squeeze of lime juice.
- Serve topped with fresh cilantro, avocado, chopped onion, etc., if desired