Southwestern Turkey Soup

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

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
1150mg
48%
Total Carbohydrate
26g
9%
Dietary Fiber
7g
29%
Sugars
2g
Protein
18g
% Daily Value*:
Vitamin A
170%
170%
Vitamin C
35%
35%
Calcium
8%
8%
Iron
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.