Say hello to the coziest soup of the season! This Turkey Vegetable Soup is packed with lean ground turkey, nutrient-rich black beans, bold seasonings, and zesty enchilada sauce. This hearty, healthy dish is perfect for a quick and easy dinner on a chilly winter evening. Grab a bowl and dig in!
Try some of our other favorite turkey-filled soups next, like this White Turkey Chili or Turkey Chili.
Try out this Turkey Vegetable Soup recipe, which is part of our collection of favorite soup recipes. Click here to see all the recipes in the collection.
The BEST Turkey Vegetable Soup
This Turkey Vegetable Soup is a spin-off of one of our most popular recipes on the blog, the Ground Turkey Sweet Potato Skillet. It’s a huge hit in our house and we knew it would make an amazing soup too. And let me tell you, this soup does not disappoint! It’s packed with protein and without any toppings, it’s naturally dairy-free. There are loads of veggies and lean ground turkey, and it’s made with a flavorful broth base.
But here’s the secret to making this soup extra tasty – we add in a can of red enchilada sauce. It adds so much flavor and richness to the soup without any extra effort on your part. Plus, red enchilada sauce is low in calories and made with good ingredients. Trust me, this ground turkey vegetable soup is a must-try!
Let’s Chat Ingredients
Here are some notes on some of the ingredients in this homemade Turkey Vegetable Soup:
- For the red 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.
- A high-quality, flavorful chicken stock is essential for adding lots of flavor to the soup. We recommend Swanson® chicken stock as our favorite.
- When choosing ground turkey, head for the kind sold in a carton instead of a chub. Chub-style ground turkey is usually less flavorful and may need to be drained after browning.
- To save time, use pre-minced garlic from a jar and pre-diced onions (either fresh or frozen). These are often available in the produce or frozen food sections of the grocery store.
Quick Tip
Be sure to use chili powder — not to be confused with chilli powder which is very hot. We’re using American chili powder (I use McCormick, which is mild).
How To Make Turkey Vegetable Soup
- Add finely diced onion and pepper to oil, sauté for 5 minutes. Press vegetables to the edges of the pot and add ground turkey to the center.
- Let turkey sear, then crumble and cook through. Add garlic and seasonings.
- Cook until turkey is fully cooked and everything is fragrant. Add diced sweet potato and cook.
- Pour in enchilada sauce and broth, bring to a boil, then reduce heat to medium low.
- Cover the pot and simmer until sweet potatoes are fork tender.
- Stir in drained and rinsed black beans and cook until warmed through.
- Serve in bowls and add favorite toppings (such as avocado or sour cream).
Optional Finishing Touches
These two finishing ingredients are optional, but they add a fresh and lively touch to the Turkey Vegetable Soup. I highly recommend them!
- Fresh cilantro: If you’re a fan of cilantro, you’ll love how it adds a burst of citrusy flavor to the soup. If you’re not a fan, you can substitute with chopped fresh parsley.
- Fresh lime juice: Lime juice adds a pop of brightness to the soup and enhances all the flavors.
If some people in your family like cilantro and lime and others don’t, you can add these toppings to individual bowls rather than to the pot of soup.
Top Your Turkey Vegetable Soup
While the soup is delicious on its own, toppings can really take it to the next level. Here are some of our favorite toppings:
- Cheese: Grating cheese right on top of each bowl and letting it melt for a minute before stirring it into the soup adds a creamy, savory element.
- Sour cream: Lite or fat-free sour cream is a great option for adding creaminess without too many extra calories. A small dollop goes a long way.
- Chips: Crushed chips or tortilla strips (seasoned or plain) add a nice crunchy contrast to the soup.
- Ripe avocado or guacamole: A sliced avocado or spoonful of guacamole adds a creamy and rich element to the soup.
Quick Tip
If you’re trying to keep things dairy free, add a ripe avocado and a squeeze of fresh lime juice for creaminess and flavor. If you want to keep things light, add a small scoop of fat-free sour cream and extra lime juice.
What To Serve With Turkey Vegetable Soup
- Cheese or Black Bean Quesadillas: A classic and comforting pairing is perfect for this soup.
- Salad: A simple green Garden Salad with a light Vinaigrette dressing is a refreshing side to balance out the richness of the soup.
- Roasted vegetables: Roasted Vegetables, such as broccoli, asparagus, or Brussels sprouts, add a nice contrast of texture and flavor to the soup.
- Quinoa or rice: A serving of grains, such as quinoa or rice, can help round out the meal and make it more filling.
Vegetable Turkey Soup Spiciness
You can customize the level of spiciness in this soup to your preference. As written, the soup has a bit of a kick but is not too intense. (Our kids enjoyed it.)
To make a milder version of the soup, use a mild red enchilada sauce and mild chili powder (such as McCormick®). For a spicier soup, use medium or hot red enchilada sauce and consider adding in 1/8 to 1/4 teaspoon of ground cayenne pepper. Keep in mind that if you add in cheese and/or sour cream, it will tone down the spice level significantly.
More Ground Turkey Recipes To Love:
- Green Chile Ground Turkey with pepper Jack cheese
- Ground Turkey Bowls with a spicy mayo sauce
- Asian Ground Turkey with loads of veggies
- Ground Turkey Stir Fry with cabbage and carrots
- Turkey Picadillo with golden potatoes
Turkey Vegetable Soup
Equipment
- Large pot
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 pound, 1 to 2 large potatoes
- 1 pound lean ground turkey 93/7
- 4 teaspoons minced garlic 4 cloves
- 1 tablespoon ground chili powder see note 1
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon beef bouillon powder
- Salt and pepper
- 1 (10-ounce) can mild red enchilada sauce see note 1
- 1 (15.5-ounce) can black beans drained and rinsed
- 3 cups chicken broth or stock
- Toppings as desired see note 2
Instructions
- Heat olive oil in a large pot over medium-high heat. Add finely diced onion and pepper and sauté 4–5 minutes. Press vegetables to the edges of the pot and add ground turkey to the center. Let it sear, then use a wooden spoon to crumble and cook it through.
- Once the turkey is mostly cooked, add garlic and all seasonings (including bouillon powder). Season to taste with salt and pepper (I add 1 teaspoon salt and 1/2 teaspoon pepper). Continue cooking until turkey is fully cooked and everything is fragrant, about 3–4 more minutes.
- Add diced sweet potato and cook, stirring constantly, 2 minutes. Pour in enchilada sauce and broth, bring to a boil, then reduce heat to medium-low. Cover pot with a lid and simmer until sweet potatoes are fork tender, about 15 minutes (stir every 5 minutes and promptly replace the lid). Once potatoes are cooked, stir in drained and rinsed black beans and cook briefly to warm them through.
- Add in cilantro and lime juice, if using. Taste and adjust the seasonings to your preference. If you want more liquid, add a splash more broth.
- To serve, ladle the soup into bowls and add your favorite toppings. I love a ripe avocado or a dollop of sour cream.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So yummy!!
Thanks so much Janelle! 🙂
This was INSANELY good! Wow!
I am so thrilled to hear this! Thanks so much! 🙂
Eating healthy is very important in today’s world. Thanks a lot for your recipe.
Thanks so much! 🙂