Southwest Turkey Soup

  Soups

Ground turkey and a handful of other ingredients are all that's required for this satisfying soup that's spiced with salsa, green chilies and chili powder. It's perfect on busy weeknights in the winter.

Southwest Turkey Soup

Average Rating: 4.666666

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings (2-1/2 quarts).

Ingredients

  • 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
  • Sour cream and minced fresh cilantro

Instructions

  • 1. In a Dutch oven, cook turkey in oil over medium heat until meat is no longer pink; 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 with sour 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 sour cream and cilantro.

Nutrition Facts

1-1/2 cups: 381 calories, 14g fat (4g saturated fat), 54mg cholesterol, 1163mg sodium, 41g carbohydrate (5g sugars, 9g fiber), 24g protein.

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