15oz.canned black beansdrained and rinsed (1.5 cups)
2cupscooked shredded turkeyor chicken, such as rotisserie
juice and zest of two limes
1/2cupchopped fresh cilantro
more cilantro, diced red onion, avocado, sour cream, etc.for serving, optional
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.
Time saving tip: while the peppers and onions are sautéing, prep and measure the remaining ingredients.
Make it grain-free: omit the corn.
Freeze it in an airtight container for up to 6 months.