Southwest turkey and vegetable soup
- Total Time
- 0:37
- Prep
- 0:12
- Cook
- 0:25
- Serves
- 6
- Difficulty
- Easy
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canola oil2 tsp
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uncooked onion(s)1 large, chopped
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uncooked 99% fat-free ground turkey breast1 pound(s)
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chili powder4 tsp, hot variety
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ground cumin2 tsp
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dried oregano1 ½ tsp
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table salt¾ tsp
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reduced-sodium chicken broth4 cup(s)
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uncooked zucchini1 medium, quartered lengthwise and sliced
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plum tomato(es)3 medium, diced
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frozen corn kernels1 cup(s), fresh (from 2 ears)
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canned white beans15 oz, small variety, rinsed and drained
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cilantro½ cup(s), chopped fresh
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fresh lime juice2 Tbsp
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fresh lime(s)1 item(s), cut into 6 wedges
- 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.
- 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.
- Per serving: 1 1/2 cups