Turkey Vegetable Soup

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

Say hello to the most comforting and nourishing soup of the season! Our Turkey Vegetable Soup is packed with all the good stuff -- lean ground turkey, nutrient-rich black beans, a bold and flavorful seasoning blend, and zesty enchilada sauce. This hearty and healthy soup is guaranteed to become a new family favorite and is perfect for a quick and easy dinner on a chilly winter evening. So grab a bowl and let's dig in!

Course Dinner, Main Course, Side Dish, Soup

Cuisine American, Healthy

Keyword ground turkey vegetable soup, turkey vegetable soup

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Servings servings

Calories 507kcal

Author Chelsea Lords

Cost $10.67

Ingredients

1 tablespoon olive oil
1-1/2 cups finely diced yellow onion (1 large)
1 finely diced red pepper
3 cups peeled and diced sweet potato cubes (~1 lb; 1-2 large)
1 pound lean (93/7) ground turkey
4 teaspoons minced garlic (4 cloves)
1 tablespoon ground chili powder (Note 1)
1 teaspoon each: ground cumin and paprika paprika
1/2 teaspoon each: onion powder, garlic powder, dried oregano, and beef bouillon powder
Fine sea salt & pepper
1 can (10 oz.) mild red enchilada sauce (Note 1)
1 can (15.5 oz) black beans, drained and rinsed
3 cups chicken broth or stock
Pick a few toppings: ripe avocado, sour cream, cheese

US - Metric

Instructions

VEGGIES AND GROUND TURKEY: Heat olive oil in a large pot over medium-high heat. Add finely diced onion and pepper and sauté for 4-5 minutes. Press the vegetables to the edges of the pot and add ground turkey to the center. Let it sear, and then use a wooden spoon to crumble and cook it through.
SEASONINGS: Once the turkey is mostly cooked, add the garlic and seasonings. Season to taste with salt & pepper (I add 1 tsp of salt & 1/2 tsp of pepper). Continue cooking until the turkey is fully cooked and everything is fragrant, about 3-4 more minutes.
SIMMER: Next, add the diced sweet potato and cook, stirring constantly, for 2 minutes. Pour in the enchilada sauce and broth, bring to a boil, then reduce the heat to medium low. Cover the pot with a lid and simmer until the sweet potatoes are fork tender, about 15 minutes (stir every 5 minutes and promptly replace the lid). Once the potatoes are cooked, stir in the drained and rinsed black beans and cook briefly to warm them through.
FINISHING: Add in cilantro and lime juice, if using. Taste and adjust the seasonings to your preference. If you want more liquid, you can add a splash more broth.
SERVE: To serve, ladle the soup into bowls and add your favorite toppings. We love a ripe avocado or a dollop of sour cream.

Notes

Note 1: Enchilada sauce: We recommend using Old El Paso® mild sauce for a touch of heat. If you prefer more heat, you can use a hotter sauce.

Nutrition