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Southwestern Turkey Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 6

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


  1 Tbs 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

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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.

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.

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.

Nutritional Information:

Calories 250

Calories from Fat 70

Total Fat 8g 

Saturated Fat 2g 

Cholesterol 35mg 

Sodium 1150mg 

Total Carbohydrate 26g 

Dietary Fiber 7g 

Sugars 2g

Protein 18g