Red sweet pepper, winter squash and cilantro brighten up this spicy soup, making this Mexican-inspired one-dish meal the perfect family dinner. Accompany with a fresh fruit salad and warm crusty bread.
Nutrition per serving may change if servings are adjusted.
1 cup chopped onion
1 large red sweet pepper, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon paprika
5 cups reduced-sodium chicken broth
1½ cups peeled, cubed winter squash
1 large tomato, chopped
¼ teaspoon salt
¼ teaspoon ground pepper
2 cups chopped cooked turkey or chicken (about 10 ounces)
1 cup loose-pack frozen whole kernel corn
2 tablespoons chopped fresh cilantro
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.
Add chicken broth, squash, tomato, salt and ground 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.