Late-summer Southwest turkey and vegetable soup
1
Points®
Total time: 37 min • Prep: 12 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
This hearty soup offers another opportunity to use fresh summer produce while you’ve got it. To easily de-kernel corn, hold the ear of corn vertically in a large bowl and cut downward using a sharp knife. The large bowl will help contain the kernels, preventing them from flying all over your kitchen. If you don't have hot chili powder, substitute an equal amount of regular chili powder and add 1/8 teaspoon cayenne. You can also use ground chicken in place of the turkey and any white beans you like. Great Northern beans, white kidney beans, or chickpeas would be tasty in this soup. You’ll need to buy 2 limes to produce 2 tablespoons of lime juice.
Ingredients
Canola oil
2 tsp
Uncooked onion
1 large, chopped
Uncooked 93% lean ground turkey
1 pound(s)
Chili powder
4 tsp, hot variety
Ground cumin
2 tsp
Dried oregano
1½ tsp
Table salt
¾ tsp
Reduced sodium chicken broth
4 cup(s)
Uncooked zucchini
1 medium, quartered lengthwise and sliced
Plum tomato
3 medium, diced
Frozen corn
1 cup(s), fresh (from 2 ears)
Canned white beans
15 oz, small variety, rinsed and drained
Cilantro
½ cup(s), chopped fresh
Fresh lime juice
2 Tbsp
Lime
1 item(s), cut into 6 wedges
Instructions
1
Heat oil in Dutch oven over medium heat. Add onion and cook, stirring often, about 3 minutes. Add turkey, chili powder, cumin, oregano, and salt and cook, breaking up turkey with spoon, until no longer pink, about 6 minutes.
2
Add broth and bring to simmer. Add zucchini and tomatoes and simmer 4 minutes. Stir in corn and beans and cook until heated through, about 2 minutes longer. Remove from heat and stir in cilantro and lime juice. Serve with lime wedges.
3
Per serving: 1 1/2 cups
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