Late-summer Southwest turkey and vegetable soup

Total Time
37 min
12 min
25 min
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.


Canola oil

2 tsp

Uncooked onion(s)

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(es)

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

2 Tbsp

Fresh lime(s)

1 item(s), cut into 6 wedges


  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