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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

153 calories; protein 17.4g 35% DV; carbohydrates 14.9g 5% DV; dietary fiber 2.7g 11% DV; sugars 5.3g; fat 2.9g 5% DV; saturated fat 0.9g 4% DV; cholesterol 35.5mg 12% DV; vitamin a iu 1707IU 34% DV; vitamin c 50.7mg 85% DV; folate 34.1mcg 9% DV; calcium 37.6mg 4% DV; iron 1.6mg 9% DV; magnesium 31.1mg 11% DV; potassium 482.8mg 14% DV; sodium 615.5mg 25% DV.

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
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. Read More