Rating: 4.78 stars
11 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This Southwestern-inspired turkey-and-squash soup gets a little kick from crushed red pepper and some zing from fresh lime juice. You can use leftover turkey or chicken (instead of the cutlets); dice it and add a few minutes before serving. Serve with cornbread.

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total:
45 mins
Servings:
6
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Ingredients

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Directions

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  • Heat oil in a Dutch oven over medium-high heat. Add leeks and bell pepper; cook, stirring often, until the vegetables begin to soften, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth, squash, thyme and cumin; cover and bring to a boil. Reduce heat to medium-low and cook until the vegetables are tender, about 10 minutes.

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  • Add turkey and corn; return to a simmer and cook until the turkey is just cooked through, 3 to 4 minutes. Add lime juice and crushed red pepper. Season with salt and pepper.

Nutrition Facts

231 calories; protein 24.3g; carbohydrates 31.1g; dietary fiber 6.1g; sugars 6.8g; fat 2.7g; saturated fat 0.2g; cholesterol 30mg; vitamin a iu 12451.7IU; vitamin c 52mg; folate 85.5mcg; calcium 83.8mg; iron 3.5mg; magnesium 64.1mg; potassium 692.2mg; sodium 550mg; thiamin 0.1mg.
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