After a long day at work, this ground turkey black bean soup is a quick and easy meal that can fill the hungriest of tummies! They are bound to come running as the delicious smells start wafting through the house. Perfect for any manic Monday! Serve with corn chips on the side and a dollop of sour cream on top.


Recipe Summary

30 mins
50 mins
20 mins
1 large pot of soup


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat olive oil in a large stockpot over medium-high heat. Add turkey, onion, garlic, salt-free seasoning, Cajun seasoning, garlic powder, black pepper, cayenne pepper, paprika, curry powder, and cumin. Cook and stir until turkey is no longer pink, 5 to 7 minutes.

  • Reduce heat to medium-low and add chicken stock, salsa, chili beans, black beans, hominy, olives, and hot sauce. Stir and bring soup to a boil. Reduce heat and simmer until flavors have combined, 15 to 20 minutes.

  • Whisk condensed Cheddar cheese soup into the stockpot. Remove from heat when soup is melted and smooth, about 5 minutes. Top each bowl with 1/4 cup shredded Mexican cheese blend.

Cook's Note:

Do not add salt! The Cajun seasoning and chicken stock will be salty enough, especially with the corn chips on the side or crushed on top, as my husband does.

Nutrition Facts

376 calories; protein 26.2g; carbohydrates 22.2g; fat 21.7g; cholesterol 84.9mg; sodium 1442.8mg. Full Nutrition