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Southwestern Turkey Soup

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Southwestern Turkey Soup
  • Prep Time 30 min
  • Total Time 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.

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™ refried black beans
1
package (1 oz) Old El Paso™ 40% less sodium taco seasoning mix

Directions

  • 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  

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 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
70
)
Daily Value
Total Fat
8g
12%
(
Saturated Fat
2g
9%
,
Trans Fat
0g
)
Cholesterol
35mg
12%
Sodium
1150mg
48%
Potassium
360mg
10%
Total Carbohydrate
26g
9%
(
Dietary Fiber
7g
29%
,
Sugars
2g
)
Protein
18g
Daily Value*:
Vitamin A
170%
170%
Vitamin C
35%
35%
Calcium
8%
8%
Iron
15%
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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