SOUTHWESTERN TURKEY SOUP

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Southwestern Turkey Soup image

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

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 8

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™ 25% less sodium taco seasoning mix

Steps:

  • 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.

Nutrition Facts : Calories 230, Carbohydrate 26 g, Cholesterol 50 mg, Fiber 7 g, Protein 17 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 4 g, TransFat 0 g

*** Explore more Southwestern Turkey Soup Recipes »

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