Serves 6-8.
Ingredients
2 tsp oil (olive oil, grapeseed oil)
1 small onion, chopped
4-oz can chopped green chile peppers, drained
1 tsp ground cumin
15-oz can black beans, rinsed and drained
2 cups corn kernels, frozen or fresh
2 cups shredded cooked turkey
3 cups turkey (or chicken) stock, homemade or low-sodium store-bought
Green Tabasco sauce, 15 drops or more, to taste
Juice of 1/2 lime
1/4 cup fresh flat-leaf parsley, roughly chopped
Kosher salt and fresh black pepper, to taste
Toasted tortilla wedges, for garnish
Directions
In a Dutch oven or heavy stockpot, heat the oil over medium heat. Sauté the onion for 2 minutes, until it just begins to brown.
Add the chopped chiles and cumin (be careful, as they might splatter), and stir for 30 seconds. Then pour in the beans, corn, turkey and stock. Shake in the hot sauce, and bring the soup to a boil.
Reduce heat to simmer, and cook, uncovered, for 10 minutes. Squeeze in the lime juice, and stir in the parsley. Taste, and adjust with salt and pepper, more lime juice or more hot sauce, as needed.
Serve hot, garnished with toasted tortilla wedges. Or, cool completely, pack the soup into airtight containers, and freeze.