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Mexican-Style Turkey Soup
Date added: December 6, 2007
- Servings: 6 change
- Calories per serving: 113
- Prep time: 20
- Cook time: 20
Ingredients
- 1 cooking spray, 1/3 sec spray
- 1 cup onion, white, fresh, chpd
- 1 red sweet pepper chopped
- 1 tsp spice, cumin, seeds, ground
- 1 tsp chili powder
- 1/2 tsp paprika
- 5 cup broth, chicken, light, fat free, rducd sod, cnd
- 1 1/2 cup squash, winter, all types, bkd, cubes
- 1 tomato, large chopped
- 1/4 tsp salt, table
- 1/4 tsp spice, pepper, black, ground
- 10 ounce-weight turkey or chicken chopped and cooked (about 2 cups)
- 1 cup corn, super sweet, kernel, fzn
- 2 tbsp herb, cilantro, leaves, fresh
Recipe Method
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 a boil; reduce heat. Cover and simmer about 20 minutes or until squash is tender, stirring occasionally. Stir in turkey or chicken, corn and cilantro; heat through.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 113 | 6% |
| Fat 3g | 4% |
| Cholesterol 0mg | 0% |
| Sodium 780mg | 32% |
| Carbohydrates 12g | 6% |
Comments and questions :: Mexican-Style Turkey Soup
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