Rio Grande Turkey Soup

Looking for a quick-to-make dinner idea? Then check out this Southwestern-style turkey soup that’s ready in just 25 minutes!

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Prep Time 25 min
Total Time 25 min
Servings 6

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

Skinless turkey breast is a great choice because it's just about the leanest of all meats--just be sure it's ground breast and not regular ground turkey. For extra-flavor, garnish each serving with a dollop of reduced-fat or fat-free sour cream.

Got questions? Our experts have the answers. Ask Betty now.