Southwestern Turkey Soup

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

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6

Ingredients

1
tablespoon vegetable oil
2
medium green bell peppers, cut into 1-inch pieces
2
cups cubed, peeled, cooked butternut squash
2
cups shredded cooked turkey or chicken
2
cups Progresso™ chicken broth (from 32-oz carton)
1
can (14 oz) diced tomatoes, undrained
1
can (16 oz) Old El Paso™ refried black beans
1
package (1 oz) Old El Paso™ 40% less sodium taco seasoning mix

  • 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 flavors.

Expert Tips

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
1150mg
1150%;
Total Carbohydrate
26g
26%
(Dietary Fiber
7g
7%
  Sugars
2g
2%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
170%;
Vitamin C
35%;
Calcium
8%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.