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Rio Grande Turkey Soup

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By Betty Crocker Kitchens
Updated Oct 28, 2010
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Looking for a quick-to-make dinner idea? Then check out this Southwestern-style turkey soup that’s ready in just 25 minutes!

Rio Grande Turkey Soup

  • Prep Time 25 min
  • Total 25 min
  • Servings 6
  • Ingredients 9
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Ingredients

  • 1 can (14 oz) fat-free chicken broth
  • 1 can (28 oz) whole tomatoes, undrained, cut up
  • 1 1/2 cups chunky-style salsa
  • 1/2 cup water
  • 2 to 3 teaspoons chili powder
  • 1 3/4 cups frozen southwestern-style corn, black beans, red bell peppers and onions (from 19-oz bag)
  • 1 cup uncooked cavatappi pasta (3 oz)
  • 2 cups cut-up cooked turkey or chicken
  • 1/4 cup chopped fresh parsley

Instructions

  • Step 
    1
    In 4-quart Dutch oven, heat broth, tomatoes, salsa, water and chili powder to boiling, breaking up tomatoes. Stir in vegetables and pasta. Heat to boiling.
  • Step 
    2
    Reduce heat; simmer uncovered about 12 minutes, stirring occasionally, until pasta and vegetables are tender. Stir in turkey and parsley; cook until hot.

Nutrition

250 Calories
8g Total Fat
19g Protein
26g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
930mg
39%
Potassium
620mg
18%
Total Carbohydrate
26g
9%
Dietary Fiber
4g
18%
Sugars
7g
Protein
19g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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