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. Source: Diabetic Living Magazine

Diabetic Living Magazine


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; 2.9 g total fat; 0.9 g saturated fat; 35 mg cholesterol; 615 mg sodium. 483 mg potassium; 14.9 g carbohydrates; 2.7 g fiber; 5 g sugar; 17.4 g protein; 1707 IU vitamin a iu; 51 mg vitamin c; 34 mcg folate; 38 mg calcium; 2 mg iron; 31 mg magnesium;

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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