Go Back
–+ servings
Print Recipe
No ratings yet

Southwest Smoked Turkey and Black Bean Soup

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.
Servings: 6
Author: A Mind Full Mom

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