Say hello to the most comforting and nourishing soup of the season! Our Turkey Vegetable Soup is packed with all the good stuff -- lean ground turkey, nutrient-rich black beans, a bold and flavorful seasoning blend, and zesty enchilada sauce. This hearty and healthy soup is guaranteed to become a new family favorite and is perfect for a quick and easy dinner on a chilly winter evening. So grab a bowl and let's dig in!
VEGGIES AND GROUND TURKEY: Heat olive oil in a large pot over medium-high heat. Add finely diced onion and pepper and sauté for 4-5 minutes. Press the vegetables to the edges of the pot and add ground turkey to the center. Let it sear, and then use a wooden spoon to crumble and cook it through.
SEASONINGS: Once the turkey is mostly cooked, add the garlic and seasonings. Season to taste with salt & pepper (I add 1 tsp of salt & 1/2 tsp of pepper). Continue cooking until the turkey is fully cooked and everything is fragrant, about 3-4 more minutes.
SIMMER: Next, add the diced sweet potato and cook, stirring constantly, for 2 minutes. Pour in the enchilada sauce and broth, bring to a boil, then reduce the heat to medium low. Cover the pot with a lid and simmer until the sweet potatoes are fork tender, about 15 minutes (stir every 5 minutes and promptly replace the lid). Once the potatoes are cooked, stir in the drained and rinsed black beans and cook briefly to warm them through.
FINISHING: Add in cilantro and lime juice, if using. Taste and adjust the seasonings to your preference. If you want more liquid, you can add a splash more broth.
SERVE: To serve, ladle the soup into bowls and add your favorite toppings. We love a ripe avocado or a dollop of sour cream.
Notes
Note 1: Enchilada sauce: We recommend using Old El Paso® mild sauce for a touch of heat. If you prefer more heat, you can use a hotter sauce.