Southwestern Turkey Soup
Preparation Time: 10 minutes
Cook Time: 20 minutes
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
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.
Calories from Fat 70
Total Fat 8g
Saturated Fat 2g
Total Carbohydrate 26g
Dietary Fiber 7g