Southwestern Turkey Soup

Southwestern Turkey Soup

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

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

6

servings

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.
Makes 6 servings (about 1 1/3 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 250
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 35mg;
  • Sodium 1150mg;
  • Total Carbohydrate 26g
    • (Dietary Fiber 7g,
    • Sugars 2g),
  • Protein 18g;
Percent Daily Value*:
    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.