Southwest Turkey Soup

Warm Up without Stacking Up the Calories by Eating this Southwest Turkey Soup

In the cold months of the year, we tend to crave hearty and heavy foods like soups and stews to warm our bodies from the inside out. Another traditional thing for the first of a new year is to be mindful of our waistlines and try to cut back on the number of calories consumed in a day. Cue this low calorie, hearty Southwest Turkey Soup! You’ll love it for yourself and for your family, or if you’re cooking for one you can freeze the leftovers and enjoy it again later.


  • 1 pound ground turkey
  • 1 tablespoon olive oil
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 cups frozen corn
  • 1 cup salsa
  • 1 can (4 ounces) chopped green chilies
  • 1 to 2 tablespoons chili powder
  • Fat-free sour cream and minced fresh cilantro


  1. In a large pot, cook the turkey in oil over medium heat until meat is no longer pink and drain.
  2. Add the beans, broth, corn, salsa, chilies, and chili powder. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes to allow flavors to blend. Serve cream and cilantro.

*Freeze option: Before adding sour cream and cilantro, cool soup. Freeze soup in freezer containers up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve with fat-free sour cream and cilantro.