A flavorful and hearty soup inspired by Tex-Mex cuisine, perfect for a quick and satisfying meal.
Heat a large pot over medium heat and cook the ground turkey until browned, breaking it up with a wooden spoon.
Ensure the turkey is fully cooked and no longer pink before proceeding.
Add the chopped onion and bell pepper to the pot and sauté until softened.
Chop the vegetables into small, even pieces for quicker cooking.
Stir in the black beans, diced tomatoes, chili powder, cumin, salt, and black pepper. Simmer for 15 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Serve the soup in bowls, topping each with a dollop of sour cream, shredded cheddar cheese, and a handful of tortilla chips.
For a fresh touch, add chopped cilantro or a squeeze of lime juice.
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