Turkey and Black Bean Soup with Lime
A hearty, high-protein soup of ground turkey, black beans and salsa, brightened with lime at the end. Chunky, warming and ready in one pot.
- Total
- 40 min
- Prep 10 · Cook 30
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Deglazing
- Savory
- Mexican
- Stovetop
- Oven
Instructions
-
Drain the black beans in a colander and set aside. Grate the cheddar. Cut the lime in half. Measure 500 ml water.
~6 min
-
Heat 1 tbsp oil in a large pot over medium-high heat. Add the ground turkey and cook, breaking it into small pieces with a wooden spoon, until no pink remains and it is lightly browned, about 6 to 8 minutes. Season with 0.25 tsp salt and 0.25 tsp black pepper.
~8 min
Browning the turkey builds flavor through the Maillard reaction, while breaking it up ensures even cooking and texture.
Searing Get the pot hot before adding turkey; don't stir too often so a brown crust forms. Crowding steams the meat instead of browning it.
-
Stir in the drained black beans and 200 g salsa, scraping up the browned bits. Pour in 500 ml water and add the remaining 0.25 tsp salt. Bring to a gentle simmer.
~4 min
Scraping up the browned bits (deglazing) dissolves fond into the liquid, deepening the soup's flavor.
Deglazing Pour liquid in and immediately scrape the pot's bottom with a spoon to lift stuck browned bits. Skip this and you lose flavor and risk burning.
-
Simmer uncovered over low heat, stirring now and then, until the liquid thickens slightly and the beans are heated through, about 15 minutes.
~15 min
Simmering uncovered allows evaporation, thickening the broth and concentrating flavors without adding starch.
Mash about a quarter of the black beans against the side of the pot with the spoon before simmering; it thickens the water without any starch.
-
Squeeze in the juice of half the lime and stir. Taste and add more lime juice if you like. Ladle into bowls, top with the grated cheddar, and serve with the tortillas.
~3 min
Adding lime juice off the heat preserves its bright acidity, balancing the rich, earthy flavors of the soup.