Mexican-Style Turkey Soup
- Number of Servings: 6
Ingredients
1 cup chopped onion1 large sweet red pepper, chopped1 tbsp cooking oil1 tsp group cumin1 tsp chill powder1/2 tsp paprika5 cups reduced-sodium chicken broth1-1/2 cups cubed,peeled winter squash1 large tomato, chopped1/4 tsp salt1/4 tsp black pepper2 cups cooked turkey, chopped1 cup frozen whole kernel corn2 tbsp snipped fresh cilantro
In a Dutch oven cook onion and sweet pepper in hot oil over medium heat about 5 minutes or until tender, stirring occasionally.
Stir in cumin, chili powder, and paprika; cook and stir for 30 seconds.
Add broth, squash, tomato, salt and black pepper. Bring to boil; reduce heat.
Simmer, covered, about 20 minutes or until squash is tender, stirring occasionally.
Stir in turkey, corn and cilantro. Heat through.
Have a fresh fruit salad and warm crusty bread with it.
Number of Servings: 6
Recipe submitted by SparkPeople user LADYBUG459.
Stir in cumin, chili powder, and paprika; cook and stir for 30 seconds.
Add broth, squash, tomato, salt and black pepper. Bring to boil; reduce heat.
Simmer, covered, about 20 minutes or until squash is tender, stirring occasionally.
Stir in turkey, corn and cilantro. Heat through.
Have a fresh fruit salad and warm crusty bread with it.
Number of Servings: 6
Recipe submitted by SparkPeople user LADYBUG459.
Nutritional Info Amount Per Serving
- Calories: 182.7
- Total Fat: 4.4 g
- Cholesterol: 31.9 mg
- Sodium: 543.5 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 4.3 g
- Protein: 18.2 g
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