Southwestern Turkey Soup
Ingredients
- 1 tablespoon vegetable oil
- 2 medium green bell peppers cut into 1-inch pieces
- 2 cups cubed peeled, cooked butternut squash
- 2 cups shredded cooked turkey or chicken
- 2 cups chicken broth from 32-oz carton
- 1 can refried black beans
- 1 can 14 oz diced tomatoes, undrained
- 1 package 1 oz 40% less-sodium taco seasoning mix
Instructions
- Heat oil in Dutch oven or large saucepan over medium heat; add bell peppers.
- Cook 6 to 10 minutes, stirring occasionally, until peppers are almost crisp-tender.
- Stir in remaining ingredients.
- Heat to boiling over medium heat, stirring frequently to prevent sticking to bottom of pan.
- Reduce heat; simmer uncovered 10 minutes, stirring occasionally, to blend flavors.
Notes & Wine Advice
time-savers
Cut-up, ready-to-cook squash can be found in the produce section of many grocery stores and club stores during the fall and winter.
Also, if you are using leftover cooked squash that’s already mashed, simply stir it in with other ingredients for a thicker soup.
Nutrition values
Calories: 250 kcal