Southwestern Turkey Soup

This hearty soup is a fantastic way to use leftover turkey and squash from the holiday feast. ...MORE + LESS -

1 tbsp (15 mL) vegetable oil

2 medium green bell peppers, cut into 1-inch (2.5 cm) pieces

2 cups (500 mL) cubed, peeled, cooked butternut squash

2 cups (500 mL) shredded cooked turkey or chicken

2 cups (500 mL) chicken broth

1 can (14 oz/398 mL) diced tomatoes, undrained

1 can (14 oz/398 mL) Old El Paso* Refried Black Beans

1 package Old El Paso* Smart Fiesta* Reduced Sodium Taco Seasoning Mix

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1

Heat oil in Dutch oven over medium heat; add bell peppers. Cook 6 to 10 minutes, stirring occasionally, until peppers are almost crisp-tender. Stir in remaining ingredients.
2

Heat to boiling over medium heat, stirring frequently to prevent sticking to bottom of pan. Reduce heat; simmer uncovered 10 minutes, stirring occasionally, to blend flavours.

Time Saver: Cut-up, ready-to-cook squash can be found in the produce section of many grocery stores and club stores during the fall and winter.
Tip: Are you using leftover cooked squash that's already mashed? Simply stir it in with other ingredients for a thicker soup.