Southwest Turkey and Vegetable Soup
When nights become cooler, this zesty Tex-mex soup is the dish to make! Warming and full of flavourful ground turkey, vegetables and filling beans, this soup is ready to eat in about 35 minutes with six hearty servings. Kids will like the familiar veggie and adults will enjoy the spicy kick. Serve with a cool green salad for a full plate. Leftovers are divine and freeze well so make a little more or put some aside for another meal. The slight heat of the chili sauce is cooled by the squeeze of fresh lime juice and cilantro finish. If you get the soapy flavour from cilantro, try fresh parsley in its place. If fresh corn is available, use that in place of frozen for the freshest results. If you have a lot of turkey leftover from the holidays, try making this with shredded turkey for a great variation.
1 large, chopped
Uncooked 99% fat-free ground turkey breast
4 tsp(s), hot variety
Reduced-sodium chicken broth
1 medium, quartered lengthwise and sliced
3 medium, diced
Frozen corn kernels
1 cup(s), fresh (from 2 ears)
Canned white beans
15 oz, small variety, rinsed and drained
½ cup(s), chopped fresh
Fresh lime juice
1 item(s), cut into 6 wedges
- In a Dutch oven, heat the oil over medium heat. Add the onion and cook, stirring often, about 3 minutes. Add the turkey, chili powder, cumin, oregano, and salt and cook, breaking up the turkey with spoon, until no longer pink, about 6 minutes
- Add the broth and bring to simmer. Add the zucchini and tomatoes and simmer for 4 minutes. Stir in the corn and beans and cook until heated through, about 2 minutes longer. Remove the soup from the heat and stir in the cilantro and lime juice. Serve with the lime wedges.
- Per serving: 1 1/2 cups
If you don't have hot chili powder, substitute an equal amount of regular chili powder and add 1/8 teaspoon cayenne.