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Southwestern Turkey Soup

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  • Prep 30 min
  • Total 30 min
  • Servings 6
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This hearty soup is a fantastic way to use leftover turkey and squash from the holiday feast.
Created Mar 5, 2015
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Ingredients

  • 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

Steps

  • 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.

Expert Tips

  • Tip 1
    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 2
    Tip: Are you using leftover cooked squash that's already mashed? Simply stir it in with other ingredients for a thicker soup.

Nutrition Information

250 Calories, 8g Total Fat, 18g Protein, 26g Total Carbs, 2g Sugars

Nutrition Facts

Serving Size: 6 Servings (about 1 1/3 Cups Each)
Calories
250
Total Fat
8g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
35mg
Sodium
1150mg
Total Carbs
26g
Dietary Fiber
7g
Sugars
2g
Protein
18g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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