Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 6 cups low-sodium turkey or chicken broth
  • 3 cups leftover turkey breast, shredded or cubed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 2 cups corn tortilla strips
  • 1 large avocado, diced
  • 1/2 cup fresh cilantro, chopped
  • 1 cup shredded Monterey Jack or Cheddar cheese
  • 2 fresh limes, cut into wedges

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
  2. Stir in minced garlic, ground cumin, chili powder, and smoked paprika. Stir constantly for 60 seconds until fragrant.
  3. Pour in diced tomatoes and turkey broth. Increase heat to bring the soup to a gentle boil, then reduce to a simmer.
  4. Stir in the shredded turkey, black beans, and frozen corn. Simmer for 10–15 minutes to heat through and merge flavors.
  5. Remove from heat and stir in the juice of one lime wedge. Adjust salt to taste.
  6. Ladle soup into bowls and top immediately with shredded cheese, diced avocado, chopped cilantro, and tortilla strips. Serve with remaining lime wedges.