Ingredients
- ▢2 teaspoons canola oil
- ▢1 large onion, chopped
- ▢1 pound ground skinless turkey breast
- ▢1 tablespoon chili powder
- ▢2 teaspoons ground cumin
- ▢2 teaspoons dried oregano
- ▢1 teaspoon salt
- ▢4 cups chicken broth
- ▢1 medium zucchini, chopped
- ▢4 plum tomatoes, chopped
- ▢1 cup corn kernels (frozen, canned or fresh)
- ▢1 can (14-15 ounces) white beans, rinsed and drained
- ▢½ cup chopped fresh cilantro
- ▢2 tablespoons fresh lime juice
- ▢lime wedges, if desired, for serving
Instructions
- In a large soup pot, or Dutch oven, heat oil over medium heat. Add the chopped onion and cook, stirring often, about 3 minutes.
- Add turkey, chili powder, cumin, oregano, and salt and cook, breaking up turkey with wooden spoon, until it is no longer pink, about 6 minutes.
- Add the broth and bring to a gentle simmer.
- Add the zucchini, tomatoes, corn and beans and simmer, stirring occasionally, until the zucchini is tender, about 10 minutes.
- Remove from heat and stir in cilantro and lime juice. Taste and adjust seasonings, adding more salt and pepper to suit your tastes.
- Serve with lime wedges, if desired
Nutrition FactsWW Southwest Ground Turkey Vegetable SoupAmount Per Serving (1.5 cups)Calories 249Calories from Fat 36% Daily Value*Fat 4g6%Carbohydrates 29g10%Fiber 21g84%Protein 27g
