One-Pot Turkey & Black Bean Soup
with the Works
- Sesame
- Milk
This week, we’re serving a hearty, flavorful black bean soup that’s ready in just 20 minutes—and it all cooks up in one pot, making cleanup a breeze! The beans are simmered in a richly spiced broth with onion, tomato, and Southwest seasonings until the soup is thick and the beans are tender. For toppings, load up your bowl with “the works”—white cheddar cheese, smoky red pepper crema, and crushed blue corn tortilla chips. Now that’s what we call a truly SOUP-er supper.
Ingredients
1 unit
Yellow Onion
1 unit
Black Beans
1 tablespoon
Southwest Spice Blend
13.76 ounce
Crushed Tomatoes
1 unit
Tex-Mex Paste
2 unit
Mushroom Stock Concentrate
1.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
½ cup
White Cheddar Cheese
(Contains: Milk)
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
10 ounce
Ground Turkey
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Halve, peel, and finely dice onion until you have ¾ cup (1½ cups for 4 servings). Drain beans over a small bowl, reserving liquid.
• Heat a drizzle of oil in a large pot over medium-high heat. Add onion; cook, stirring, until softened, 3-4 minutes. • Add Southwest Spice Blend; cook, stirring, until fragrant, 30 seconds. • Stir in Tex-Mex paste; cook until slightly darkened in color, 1 minute.
Once onion is softened, add beef or turkey to pot; season with salt and pepper and cook, breaking up meat into pieces, until cooked through, 4-6 minutes. Cook through the rest of the step as instructed.
• Stir stock concentrates, beans, half the crushed tomatoes, 1 cup water, and ¼ cup reserved bean liquid into pot. (For 4 servings, use all the crushed tomatoes, 2 cups water, and ½ cup bean liquid.) Bring to a boil and cook, stirring occasionally, until thickened, 5-8 minutes. TIP: Prefer your broth a bit thicker? Simmer a little longer—or simmer a little less if you prefer a thinner broth! You’re the chef, after all. • Taste and season with salt and pepper. Turn off heat.
• Crush a few tortilla chips. • Divide soup between bowls and top with cheddar, smoky red pepper crema, and as many crushed tortilla chips as you like. (TIP: Start with a few crushed chips and add more as you go to keep them crunchy!) Serve with whole tortilla chips on the side.
Ground Turkey is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved this tasty soup, describing it as a chili-like dish perfect for cold days. Some found it could use more seasoning.
- Ease of prep: Customers appreciated the quick, easy one-pot preparation, making it a convenient standby favorite.
- Suggestions: Consider adding a poblano pepper or avocado for extra flavor. Some recommend doubling the crema and including green onions 🌶️.
- Leftovers: The soup keeps well, with customers enjoying it for both lunch and dinner.
- Customization: Reviewers liked how easily the recipe could be customized to personal preferences.
Reviews from our home cooks
So tasty and so easy to make. Love when I only have to wash one pot!
This was an easy recipe that is close to something I make that takes much longer. Added avocado. Could use double the crema.
This tasty quick soup comes with chips too. We have it for lunch and dinner. Love the meat option!
Easy and delicious with ground turkey. The fixings were a great addition
I really like this recipe and how easy it is to customize it depending on what we want.
I had this without turkey before, but the turkey makes it
Cold days and night? This will warm you right up! We love it!
I loved this recipe. Something I never would have thought of making myself. Definitely can't wait to have this again!
Surprisingly filling, but maybe toast or something on the side for variety and some crunch?
Recipe only called for half the crushed tomatoes. I feel as though there should either be a different size sent or at least a marker on the box to tell what is half.
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