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Southwestern Turkey Soup

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  • Prep 30 min
  • Total 30 min
  • Servings 6
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This hearty soup is a fantastic way to use leftover turkey and squash from the holiday feast.
By Betty Crocker Kitchens
Updated Oct 31, 2018
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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™ Black Bean Refried Beans
  • 1 packet (1 oz) Old El Paso™ 25% Less Sodium Taco Seasoning Mix
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Are you using leftover cooked squash that's already mashed? Simply stir it in with other ingredients for a thicker soup.
  • tip 2
    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

230 Calories, 7g Total Fat, 17g Protein, 26g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
60
Total Fat
7g
10%
Saturated Fat
1 1/2g
6%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
1120mg
47%
Potassium
740mg
21%
Total Carbohydrate
26g
9%
Dietary Fiber
7g
27%
Sugars
4g
Protein
17g
% Daily Value*:
Vitamin A
160%
160%
Vitamin C
35%
35%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 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.
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