Source: Tami Broderick

A hearty soup made with ground turkey, green chile peppers, and black beans with a hint of lime.

Servings

1.25 lb ground turkey, 7% fat, raw
1 small zucchini , shredded
2 tbsp canola oil
1 medium onions , diced
3 medium garlic cloves , minced
1 cup frozen sweet corn kernels , thawed
2 medium limes , divided
1.5 tsp ground cumin
0.25 tsp ground oregano
1 tsp onion powder
1 pinch black pepper , to taste
14.5 oz canned black beans, drained , rinsed
7 oz green chile peppers, diced , canned, fire roasted
14.5 oz canned unsalted diced tomatoes
1 oz cooking spray
4 cup low sodium chicken broth
1 cup cold water

1 In a large non-stick pan, cook ground turkey and shredded zucchini over medium heat until turkey is no longer pink. Crumble meat into small pieces while cooking. When meat is no longer pink, drain the fat from the meat and set aside.
2 While turkey is cooking, spray a large stock pan with cooking spray. Add oil and heat for 1 minute.
3 After oil is heated, add diced onion, green chile peppers, and minced garlic to pan. Cook over medium heat until onions are tender, stirring often to prevent them from sticking to the pan.
4 Once onions are tender, add the cumin, oregano, and onion powder; stir.
5 Immediately add the cooked turkey, chicken broth, water, tomatoes, corn, and black beans; mix well.
6 Juice one of the limes and add to the soup (approximately 2 tbsp.). Slice the second lime into several wedges and set aside.
7 Bring soup to a boil, then reduce heat to simmer for 5 to 10 minutes to blend flavors.
8 Season with black pepper to taste.

Serve with 1 tbsp. low-fat sour cream (optional).