Southwestern Turkey Soup

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

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. 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. 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.

Notes

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Nutrition Information

Recipe Step Photos

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