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Turkey Tortilla Soup
Source: Tami Broderick

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

Prep Time: 30 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 9 servings
Amount Per Serving
Calories 231.0
Total Carbs 17.3 g
Dietary Fiber 4.2 g
Sugars 3.8 g
Total Fat 10.8 g
Saturated Fat 1.3 g
Unsaturated Fat 0.9 g
Potassium 199.2 mg
Protein 18.2 g
Sodium 534.5 mg
Dietary Exchanges
1 1/2 Fat , 1 Vegetables , 2 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/4 lb  ground turkey, 7% fat, raw
2 tbsp  canola oil
1 each  medium onions
7 oz  green chile peppers, diced
3 each  medium garlic cloves
4 cup  low sodium chicken broth
1 cup  cold water
14 1/2 oz  canned unsalted diced tomatoes
1 cup  frozen sweet corn kernels
14 1/2 oz  canned black beans, drained
2 each  medium limes
1 1/2 tsp  ground cumin
0 1/4 tsp  ground oregano
1 tsp  onion powder
1 pinch  black pepper
1 oz  cooking spray
1 each  small zucchini
  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.

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