Recipe Image

Mexican-Style Turkey Soup

  • 20 m
  • 40 m
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.”


    • 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


  • 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.
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