Chipotle Lime Turkey Meatball Soup

This gluten-free soup delivers big smoky-spicy flavor without any heavy cream or thickeners that might hide gluten. Lean ground turkey meatballs, seasoned simply with garlic and cumin, simmer directly in a smoky chipotle-tomato broth, soaking up flavor while staying tender. Black beans and a generous handful of fresh cilantro round out the bowl, adding fiber and brightness, while a squeeze of lime at the end wakes everything up. Built with lean protein in mind, each serving delivers a hearty 30+ grams of protein between the turkey and beans, all in a light, brothy format that's easy on the stomach and naturally low in fat. There's no roux, no cream, no breadcrumbs — just clean, gluten-free ingredients and a one-pot method that comes together in under 40 minutes, making it an easy weeknight dinner that still feels like a warm, comforting bowl of soup.

Ingredients

• 1 lblean ground turkey, 93% lean or leaner
• 4 clovesgarlic, minced, divided
• 1 tspground cumin
• 1 tspsalt, divided, plus more to taste
• 0.5 tspblack pepper
• 1 largeegg, lightly beaten, binds the meatballs
• 0.25 cupgluten-free rolled oats, certified gluten-free, finely ground or oat flour
• 1 tbspolive oil
• 1 mediumyellow onion, diced
• 2 pepperschipotle peppers in adobo sauce, minced, plus 1 tbsp adobo sauce
• 1 can (14.5 oz)diced tomatoes, certified gluten-free
• 4 cupslow-sodium chicken broth, certified gluten-free
• 1 can (15 oz)black beans, drained and rinsed
• 1 wholelime, juiced, plus wedges for serving
• 0.5 cupfresh cilantro, chopped, plus more for garnish
• 0.5 tspGround smoked paprika

Method

1. In a mixing bowl, combine the ground turkey, half the minced garlic, cumin, half the salt, black pepper, egg, and gluten-free oats. Mix gently with your hands until just combined.
2. Roll the mixture into 16 small meatballs, about 1 tablespoon each, and set aside on a plate.
3. Heat olive oil in a large soup pot over medium heat. Add the diced onion and remaining garlic, and saute until softened and fragrant, about 4 minutes. 4:00
4. Stir in the minced chipotle peppers, adobo sauce, and smoked paprika, cooking for about 1 minute until fragrant. 1:00
5. Add the diced tomatoes and chicken broth, stirring to combine. Bring the broth to a gentle boil.
6. Carefully drop the meatballs into the simmering broth one by one. Reduce heat to maintain a gentle simmer, cover, and cook until the meatballs are cooked through. 15:00
7. Stir in the black beans and remaining salt, and simmer uncovered until the beans are warmed through and the broth has melded, about 5 minutes. 5:00
8. Remove the pot from the heat and stir in the lime juice and chopped cilantro. Taste and adjust salt as needed.
9. Ladle the soup into bowls in modest portions, garnish with extra cilantro, and serve with lime wedges on the side.