Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion (diced)
  • 1 large bell pepper (any color, diced)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (omit for mild version)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 2 cloves garlic (minced)
  • 4 cups chicken stock/broth (or vegetable broth, or turkey stock)
  • 15 oz. canned black beans (drained and rinsed (1.5 cups))
  • 1 cup frozen corn
  • 2 cups cooked shredded turkey (or chicken, such as rotisserie)
  • juice and zest of two limes
  • 1/2 cup chopped fresh cilantro
  • more cilantro, diced red onion, avocado, sour cream, etc. (for serving, optional)

Instruction

  • 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 cumin (1 teaspoon), smoked paprika (1/2 teaspoon), cayenne pepper (1/4 teaspoon), black pepper (1/4 teaspoon), kosher salt (1/2 teaspoon), and 2 cloves of minced garlic. Stir until peppers and onions are well-coated and garlic and spices are fragrant (about 1 minute).
  • Add the chicken stock (4 cups). Bring to a boil.
  • Stir in the black beans, frozen corn (1 cup), cooked shredded turkey (2 cups), and lime zest from two limes. Stir and simmer, uncovered, until all ingredients are heated through (about 5 minutes).
  • Turn off the heat. Stir in the lime juice from two limes and the chopped fresh cilantro (1/2 cup). Serve topped with sour cream, avocado, chopped onion, etc., if desired.