Mexican-Style Turkey Soup
Red sweet pepper, winter squash, and cilantro brighten this spicy soup, making this one-dish meal the perfect family dinner. Accompany with a fresh fruit salad and warm crusty bread.
Ingredients
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Nonstick cooking spray
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1 cup chopped onion
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1 large red sweet pepper, chopped
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1/2 teaspoon paprika
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5 cups reduced-sodium chicken broth
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1-1/2 cups peeled, cubed winter squash
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1 large tomato, chopped
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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2 cups chopped cooked turkey or chicken (about 10 ounces)
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1 cup loose-pack frozen whole kernel corn
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2 tablespoons snipped fresh cilantro
Directions
1.
Coat an unheated Dutch oven with nonstick cooking spray. Preheat over medium heat. Add onion and sweet pepper to hot Dutch oven. Cook about 5 minutes or until tender, stirring occasionally. Stir in cumin, chili powder, and paprika; cook and stir for 30 seconds.
2.
Add chicken broth, squash, tomato, salt, and black pepper. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until squash is tender, stirring occasionally. Stir in turkey or chicken, corn, and cilantro; heat through. Makes 6 servings.
Nutrition information
Calories 153, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 35 mg, Sodium 615 mg, Carbohydrate 15 g, Fiber 3 g, Protein 17 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1, Starch .5, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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