A hearty and flavorful soup perfect for a quick and satisfying meal.
Cook the ground turkey in a large pot over medium heat until browned, breaking it into small pieces as it cooks.
Ensure the turkey is fully cooked and no pink remains before proceeding.
Add the diced onion to the pot and sauté until softened and translucent.
Stir frequently to prevent the onion from burning.
Stir in the corn, pinto beans, black beans, diced tomatoes, and salsa. Mix well to combine.
Drain and rinse the beans before adding to reduce sodium content.
Reduce the heat to low and gradually stir in the shredded cheddar cheese until melted and the soup is creamy.
Add the cheese in small batches to ensure it melts evenly.
Serve the soup hot, garnished with additional cheese or fresh herbs if desired.
Pair with tortilla chips or crusty bread for a complete meal.
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