Southwest Ground Turkey Vegetable Soup

This easy Southwest Ground Turkey Vegetable Soup is hearty, flavorful and surprisingly light. Made with lean ground turkey breast, white beans, zucchini, corn and tomatoes, it’s a satisfying one-pot meal with a little Tex-Mex flair.

I discovered this recipe in The All New Chicken Cookbook (affiliate link) from WW Healthy Kitchen, one of my cookbook finds, and it turned out to be a winner.

We all enjoyed it, especially with a squeeze of fresh lime and a little chopped cilantro stirred in at the end.

It’s the kind of simple, brothy soup I love—full of vegetables, easy to make and satisfying without feeling heavy.

Why I Love This Soup

• Easy one-pot meal: Everything cooks in one pot in about 30 minutes.
• Hearty but light: Ground turkey, beans and vegetables make it satisfying without a heavy broth.
• Full of flavor: Chili powder, cumin, cilantro and lime give it a fresh Southwestern twist.
• Great for leftovers: The flavors develop as it sits, and the soup freezes well.

Ingredients You’ll Need

• Canola oil: For cooking the onion. Olive oil works too.
• Onion: Adds flavor to the soup base.
• Ground turkey breast: I use lean ground turkey breast to keep the soup light.
• Chili powder, cumin and oregano: Give the soup its Southwestern flavor.
• Salt: Adjust to taste.
• Chicken broth: The base of this brothy soup.
• Zucchini: Adds color and vegetables without overpowering the other flavors.
• Plum tomatoes: Fresh tomatoes add brightness, but canned diced tomatoes can work in a pinch.
• Corn: Fresh, frozen or canned.
• White beans: Cannellini or Great Northern beans work well. You could also use black or pinto beans.
• Fresh cilantro and lime juice: Stirred in at the end for a fresh finish.

How to Make Southwest Ground Turkey Vegetable Soup

Step 1: Cook the onion

In a large soup pot or Dutch oven heat oil over medium heat. Add the chopped onion and cook, stirring often, about 3 minutes.

Step 2: Brown the turkey and spices.

Add turkey, chili powder, cumin, oregano, and salt and cook, breaking up turkey with wooden spoon (affiliate link), until it is no longer pink, about 6 minutes.

Step 3: Add the broth and vegetables and simmer until tender.

Add broth, zucchini, tomatoes, corn and beans and simmer, stirring occasionally, until the zucchini is tender, about 10 minutes.

Step 4: Season to Taste and Serve

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.

Recipe Notes and Variations

We all thought this soup was delicious just as written, but if you prefer bolder, spicier flavors, it’s easy to turn up the heat.

• Make it spicier: Add a pinch of cayenne pepper, extra chili powder or a few dashes of hot sauce.
• Try different beans: Black beans or pinto beans would be delicious in place of the white beans.
• Add more vegetables: Carrots, celery, yellow squash or cauliflower would all work well.
• Make it vegetarian: Replace the turkey with additional beans or plant-based crumbles and use vegetable broth (affiliate link).
• Use another ground meat: Ground chicken or lean ground beef would also work. Adjust the WW Points accordingly.

Serving Suggestions

We enjoyed this soup with a big chopped salad and some crusty bread.

It would also be delicious with homemade slow cooker cornbread or broccoli cheese muffins.

You could also add a spoonful of plain Greek yogurt, diced avocado or a sprinkle of shredded cheese, if you like.

Storing and Reheating Leftovers

This is a wonderful soup to make ahead.

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in individual portions for up to 3 months.
• Reheating: Warm on the stovetop or in the microwave (affiliate link) until heated through. Add a little broth or water if needed.

I think soups like this often taste even better the next day, once the flavors have had time to mingle.e flavors deepen after a day, so leftovers often taste even better than the first serving!

How Many Calories & WW Points

According to my calculations, each 1-1/2 cup serving has about:

• Calories: 249
• Points: 1
  To see your WW Points for this recipe, track it in the WW App!
  (You must be logged into WW on a smartphone or tablet.)
• Old WW Points: 6 PointsPlus

If you’ve made this Southwest-Spiced Turkey and Vegetable Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Recipe source: The All New Chicken Cookbook (affiliate link) from WW Healthy Kitchen

More Easy WW-Friendly Soup Recipes

If you enjoy this Southwest turkey soup, here are a few more simple, satisfying soups to try:

• Slow Cooker Southwest Chicken Soup – Another easy, Southwestern-inspired favorite.
• Quick Chicken Salsa and White Bean Soup – A simple soup made with convenient pantry ingredients.
• Easy Tex-Mex Turkey Pinto Bean Chili – A heartier option with ground turkey and beans.
• Tuscan Vegetable and White Bean Soup – A comforting Italian-inspired vegetable soup.
• WW Garden Vegetable Soup – A classic, simple vegetable soup.

If you make this Southwest Ground Turkey Vegetable Soup, I’d love to hear how you liked it. Leave a comment and star rating below!