Southwest turkey and vegetable soup

Total Time
37 min
12 min
25 min


canola oil

2 tsp

uncooked onion(s)

1 large, chopped

uncooked 99% fat-free ground turkey breast

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


If you don't have hot chili powder, substitute an equal amount of regular chili powder and add 1/8 teaspoon cayenne.

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