Rio Grande Turkey Soup

 

1

can (14 oz) fat-free chicken broth

1

can (28 oz) whole tomatoes, undrained, cut up

1 1/2

cups chunky-style salsa

1/2

cup water

2

to 3 teaspoons chili powder

1 3/4

cups frozen southwestern-style corn, black beans, red bell peppers and onions (from 19-oz bag)

1

cup uncooked cavatappi pasta (3 oz)

2

cups cut-up cooked turkey or chicken

1/4

cup chopped fresh parsley

• 1 In 4-quart Dutch oven, heat broth, tomatoes, salsa, water and chili powder to boiling, breaking up tomatoes. Stir in vegetables and pasta. Heat to boiling.
• 2 Reduce heat; simmer uncovered about 12 minutes, stirring occasionally, until pasta and vegetables are tender. Stir in turkey and parsley; cook until hot.