Mexican-Style Turkey Soup

Mexican-Style Turkey Soup

1 Review
From: Diabetic Living Magazine

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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Metric
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

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 153 calories; 3 g fat(1 g sat); 3 g fiber; 15 g carbohydrates; 17 g protein; 34 mcg folate; 35 mg cholesterol; 5 g sugars; 1,707 IU vitamin A; 51 mg vitamin C; 38 mg calcium; 2 mg iron; 615 mg sodium; 483 mg potassium
  • Nutrition Bonus: Vitamin C (85% daily value), Vitamin A (34% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 lean protein, 1 vegetable, ½ fat, ½ starch

Reviews 1

November 28, 2018
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By: kathyp605
We loved this soup! I used a raw chicken breast sliced into 3/4" dice and put it in about 10 minutes after adding the squash.
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