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Southwest Turkey Soup
Course
Soup
Keyword
Soup
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Servings
4
Calories
505
kcal
Ingredients
3
tbsp
olive oil
2
cups
chopped onion
2
cups
chopped celery
1
green pepper
chopped
2
garlic cloves
minced
Salt and pepper
2
tsp
chili powder
1
tbsp
ground cumin
6 to 8
cups
chicken stock
1
can
(14.5 ounces) diced tomatoes
2
cans
(4 ounces each) diced green chilies
1 1/2
cups
corn
2 to 3
cups
cooked turkey
diced or shredded
1
can
(15 ounces) black or pinto beans
rinsed and drained
Lime Wedges
optional
Your favorite chili toppings like chopped cilantro, sour cream, shredded cheese, and diced avocado
Instructions
Heat oil in large soup pan over medium heat.
Add onion, celery, and peppers and cook a few minutes until they start to get soft.
Stir in garlic and cook another 30 seconds stirring constantly.
Season with a little salt and pepper, chili powder, and cumin.
Stir in 6 cups chicken stock, tomatoes with juice and green chilies.
Bring to a boil. Turn down heat a bit.
Add turkey, corn, and beans and simmer for about 5 minutes.
If soup needs more broth add more chicken stock.
Ladle soup into bowls.
Serve with your favorite chili toppings.
Great with a little sour cream, shredded cheese, cilantro, diced avocados, and a squeeze of fresh lime juice on top.
Video
http://fox6now.com/2013/11/29/easy-delicious-ways-to-use-up-thanksgiving-leftovers/
Notes
I love to serve this with my
Crispy Baked Tortilla Chips
or my
Big Batch of Homemade Cornbread
.
Nutrition
Calories:
505
kcal
|
Carbohydrates:
53
g
|
Protein:
36
g
|
Fat:
18
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
97
mg
|
Sodium:
781
mg
|
Potassium:
1161
mg
|
Fiber:
16
g
|
Sugar:
15
g
|
Vitamin A:
1095
IU
|
Vitamin C:
64
mg
|
Calcium:
130
mg
|
Iron:
5
mg