Southwestern Turkey Soup

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

  • prep time 30 min
  • total time 30 min
  • ingredients 8
  • servings 6

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

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