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Mexican Black Bean Turkey Soup Recipe
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Mexican Black Bean Turkey Soup

SERVINGS

6

PREP TIME

15 min

TOTAL TIME

55 min

GLUTEN FREE

NO

ANGB Turkey Link 5 oz

This recipe is made with Jones Golden Brown® Turkey Links.

FIND PRODUCT NEAR YOU

The authentic taste of Jones turkey sausage shines through this hearty soup full of bold Mexican flavors like poblano peppers, black beans and lime.

 Enjoy these main ingredient substitutions:

ingredients
1 (5 oz) package Jones Dairy Farm All Natural Golden Brown Turkey Sausage Links
3 tablespoons olive oil
2 onions, finely chopped
1 red bell pepper, finely chopped
1 poblano pepper, diced
6 garlic cloves, minced
1 1/2 tablespoons ground cumin
1/2 teaspoon coriander
2 bay leaves
2 (15 oz) cans black beans
4 cups chicken broth
1 (15 oz) can diced tomatoes
1 lime, juiced
2 cups pepper jack cheese, shredded
​Salt and pepper, to taste
DIRECTIONS
Prepare sausage according to package directions. Cut links into bite-size pieces and set aside. Heat oil over medium-high heat until simmering in a large pot. Add in onions, bell pepper and poblano pepper. Cook until vegetables are soft and lightly browned.

Reduce heat to medium-low and add garlic, cumin and coriander. Stir constantly until vegetables become fragrant, about 2 minutes. Stir in bay leaves, beans, chicken broth, diced tomatoes and sausage pieces.

Increase heat to medium-high and bring soup to boil, then reduce heat to low and simmer uncovered for about 30 minutes, stirring occasionally. After 30 minutes, squeeze in lime juice and stir in pepper jack cheese. Puree soup to desired thickness.

Serve with cilantro, jalapeño slices and top with additional pepper jack cheese.

Ingredients

Directions
1 (5 oz) package Jones Dairy Farm All Natural Golden Brown Turkey Sausage Links
3 tablespoons olive oil
2 onions, finely chopped
1 red bell pepper, finely chopped
1 poblano pepper, diced
6 garlic cloves, minced
1 1/2 tablespoons ground cumin
1/2 teaspoon coriander
2 bay leaves
2 (15 oz) cans black beans
4 cups chicken broth
1 (15 oz) can diced tomatoes
1 lime, juiced
2 cups pepper jack cheese, shredded
​Salt and pepper, to taste
Prepare sausage according to package directions. Cut links into bite-size pieces and set aside. Heat oil over medium-high heat until simmering in a large pot. Add in onions, bell pepper and poblano pepper. Cook until vegetables are soft and lightly browned.

Reduce heat to medium-low and add garlic, cumin and coriander. Stir constantly until vegetables become fragrant, about 2 minutes. Stir in bay leaves, beans, chicken broth, diced tomatoes and sausage pieces.

Increase heat to medium-high and bring soup to boil, then reduce heat to low and simmer uncovered for about 30 minutes, stirring occasionally. After 30 minutes, squeeze in lime juice and stir in pepper jack cheese. Puree soup to desired thickness.

Serve with cilantro, jalapeño slices and top with additional pepper jack cheese.

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