Best Southwestern Turkey Soup Recipes

SOUTHWESTERN TURKEY SOUP

Steps:

• In a large saucepan, saute onion in oil until tender. Stir in the broth, jalapeno, cumin, chili powder, salt and cayenne. Add the turkey, beans, tomatoes and corn. , Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend. Garnish with sour cream, chips, cheese and olives if desired. Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

HEARTY SOUTHWESTERN CHICKEN /TURKEY CHILI SOUP

Steps:

• 1. Heat a large stockpot and once heated add oil (to prevent sticking) or use a non stick pot. Saute Onions and Celery in oil till slightly tender. Add Chicken or Turkey and cook until no longer pink breaking up with large spoon into loose ground meat pieces. (Do not add cyan pepper or chili's if you do not like the hot and spicy version. )
• 2. When meat is cooked add all other ingredients and spices except the beans. Cover with lid on medium heat.
• 3. Cook on low to Medium Heat simmering until vegetables are fully cooked and tender. Add undrained Kidney And Navy Beans. Drain and Add Black beans and cook on low until thoroughly heated. Add salt to taste.
• 4. Top Soup with Cheese and serve with side of tortilla chips or salad

SOUTHWESTERN TURKEY SOUP

Steps:

• 1. In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, onion, garlic, and lime juice.
• 2. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer 15 to 20 minutes.
• 3. Stir in avocado and cilantro.
• 4. Simmer another 15 to 20 minutes, until slightly thickened.
• 5. Spoon into serving bowls; top with shredded cheese. Enjoy!

SOUTHWESTERN TURKEY SOUP

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.

SOUTHWESTERN TURKEY SOUP

Steps:

• In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, lime juice, cayenne, cumin, salt and pepper.
• Bring to a boil, then reduce heat and simmer 15 to 20 minutes.
• Stir in avocado and cilantro and simmer 15 to 20 minutes more, until slightly thickened.

SOUTHWESTERN TURKEY DUMPLING SOUP

Steps:

• In a Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Add beans and corn. , In a large bowl, combine biscuit mix, cornmeal and 1/2 cup of cheese; stir in milk. Drop by heaping tablespoonfuls onto the simmering soup. Cover and cook for 12-15 minutes or until dumplings are firm. Sprinkle with remaining cheese; cover and cook 1 minute longer or until the cheese is melted.

SOUTHWESTERN TURKEY SOUP

Steps:

• In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
• Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.

SOUTHWESTERN TURKEY SOUP

Steps:

• Preparation Heat olive oil in a Dutch oven over medium-high heat. Add onion, bell pepper, garlic, and serrano to pan; sauté 5 minutes or until tender. Place flour in a shallow bowl; dredge turkey in flour. Add turkey to pan; sauté 5 minutes or until browned on all sides. Add tomato paste and next 4 ingredients (through salt), stirring to coat. Add broth and next 5 ingredients (through corn); bring to a boil. Reduce heat to medium, and cook 15 minutes. Remove from heat; discard bay leaves. Stir in cilantro. Top with tortilla chips and avocado; serve with lime wedges. Yield 8 servings (serving size: about 1 1/3 cups soup, 1/4 cup chips, 2 tablespoons avocado, and 1 lime wedge) Nutritional Information CALORIES 287(26% from fat); FAT 8.2g (sat 1.2g,mono 3.8g,poly 1.5g); PROTEIN 21.8g; CHOLESTEROL 23mg; CALCIUM 80mg; SODIUM 654mg; FIBER 7.9g; IRON 3mg; CARBOHYDRATE 37.4g Robin Miller , Cooking Light, NOVEMBER 2007