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
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
-
Step1In 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.
-
Step2Reduce 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
2Tips from the Betty Crocker Kitchens
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