Southwest Ground Turkey Vegetable Soup (WW Friendly)

Today I’m sharing a recipe for Southwest Ground Turkey Vegetable Soup from WW Healthy Kitchen The All New Chicken Cookbook (affiliate link), one of my latest cookbook acquisitions.

This Southwest Ground Turkey Vegetable Soup is hearty, flavorful, and surprisingly light—perfect for WeightWatchers or anyone wanting a healthy, filling bowl of comfort. Packed with lean ground turkey breast, beans, corn, zucchini, and tomatoes, it delivers classic Tex-Mex flavor in a lighter, broth-based soup.

Finished with a squeeze of lime and fresh cilantro, it’s fresh, zesty, and satisfying without being heavy. Best of all, it comes together in one pot, making it ideal for busy weeknights or easy meal prep.

Why You’ll Love This Recipe

• WW-Friendly and Low Calorie: Filling, nutritious, and easy to track with zero- and low-point ingredients.
• One-Pot Meal: Minimal cleanup, maximum flavor.
• Protein-Packed: Lean ground turkey and beans make it hearty enough for lunch or dinner.
• Fresh and Flavorful: Southwestern spices, lime juice, and cilantro brighten every bite.
• Customizable: Easy to adapt with different veggies, beans, or spices depending on what you have on hand.
• Great for Leftovers: Tastes even better the next day and freezes well for future meals.

Ingredients and Substitutions

Here’s what you’ll need to make this Southwest turkey soup, along with a few easy swaps:

• Canola oil – or olive oil for sautéing the vegetables.
• Onion – yellow, white, or even red onion works.
• Ground skinless turkey breast – lean ground beef, ground chicken, or plant-based crumbles can be substituted.
• Chili powder – adjust for heat, or replace with a mild taco seasoning blend.
• Ground cumin and dried oregano – classic Southwestern spices that add depth.
• Salt – adjust to taste; you may need less if your broth is salted.
• Chicken broth – vegetable broth (affiliate link) works for a vegetarian option.
• Zucchini – yellow squash is a great alternative.
• Plum tomatoes – canned diced tomatoes can be used when fresh aren’t available.
• Corn kernels – frozen, canned, or fresh all work.
• White beans – cannellini, navy, or great northern beans are all good choices; black beans or pinto beans also work.
• Fresh cilantro – can be swapped with parsley if you are not a cilantro fan.
• Fresh lime juice – brightens the soup; lemon juice can be substituted.
• Lime wedges – optional, for serving.

WW Points & Nutrition

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

Step-by-Step Instructions

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

We all thought this simple southwest ground turkey vegetable soup was hearty and delicious. If you like bolder and spicier flavors, kick it up with hotter chili powder, a pinch of cayenne or few dashes of hot sauce.

Additions and Variations

• Vegetarian – substitute your favorite veggie crumbles or additional beans for the ground turkey and vegetable broth (affiliate link) for the chicken broth.
• Veggie rich – add more veggies, carrots, celery, cauliflower, yellow squash, green beans, sweet potatoes, butternut squash, etc.
• Spicy – kick up the heat with additional chile powder and/or cayenne.
• Different – substitute chicken/turkey sausage, lean ground beef, or pork for the ground turkey breast. Chicken or turkey meatballs would be good too. Just be sure to adjust your WW Points accordingly.

Serving Suggestions

We enjoyed a large chopped salad and crusty bread with our soup. Cornbread or broccoli cheese muffins would also be delicious.

Storage and Leftovers

This Southwest Turkey Vegetable Soup keeps really well, making it a great option for meal prep:

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stovetop or in the microwave (affiliate link) until heated through. Add a splash of broth if the soup has thickened after storage.

Pro Tip: The flavors deepen after a day, so leftovers often taste even better than the first serving!

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 WW-Friendly Soup Recipes You’ll Love

• 5-Ingredient Asparagus Minestrone Soup – A light and spring-inspired soup that comes together fast with just five simple ingredients.
• Easy Slow Cooker Spicy Cajun Soup – Bold, zesty, and perfect for days when you want a little extra heat without a lot of effort.
• Slow Cooker Southwest Chicken Soup – A cozy Crock Pot recipe with chicken, beans, and veggies that makes a satisfying WW-friendly dinner.
• Quick and Easy Chicken Salsa and White Bean Soup – A weeknight lifesaver made with pantry staples like salsa, chicken, and beans.
• Easy Healthy Tex-Mex Turkey Pinto Bean Chili– A lighter take on chili with turkey, pinto beans, and unexpected flavor from cocoa and molasses.
• Tuscan Vegetable and White Bean Soup – A hearty, Italian-inspired vegetable soup full of protein-packed beans.
• WW Zero Point Garden Vegetable Soup – A classic Weight Watchers favorite that’s filling, flavorful, and completely zero points.