Mexican-Style Turkey Soup

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Ingredients
  • nonstick cooking spray

  • 1 cup(s) onion(s)

  • 1 large pepper(s), red, bell

  • 1 teaspoon cumin, ground

  • 1 teaspoon chili powder

  • 1/2 teaspoon paprika

  • 5 cup(s) broth, reduced-sodium chicken

  • 1 1/2 cup(s) squash, winter

  • 1 large tomato(es), chopped

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper, black

  • 2 cup(s) turkey, breast

  • 1 cup(s) corn, frozen

  • 2 tablespoon cilantro

Directions
  1. Coat an unheated Dutch oven with nonstick cooking spray. Preheat over medium heat. Add onion and sweet pepper to hot Dutch oven. Cook about 5 minutes or until tender, stirring occasionally. Stir in cumin, chili powder, and paprika; cook and stir for 30 seconds.

  2. Add chicken broth, squash, tomato, salt, and black pepper. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until squash is tender, stirring occasionally. Stir in turkey, corn, and cilantro; heat through.


Nutritional Facts

Servings
6
Nutritional Info (Per serving)
Calories
153
Saturated Fat
1g
Sodium
615mg
Dietary Fiber
3g
Total Fat
3g
Carbs
15g

lunch carbs under 45g turkey tomatoes chili powder peppers squash mexican spicy soup vitamin c b vitamins iron anti inflammatory stovetop main dish gluten free dairy free

4 replies

Granny - 26209
Granny - 26209 2008-12-01 19:07:02 -0600 Report

I've been simmering my turkey bones today and have the leftover meat pieces ready to do something with, I'll try this idea. Thanks