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Southwestern Turkey Soup

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By Betty Crocker Kitchens
Updated Oct 31, 2018
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This hearty soup is a fantastic way to use leftover turkey and squash from the holiday feast.

Southwestern Turkey Soup

  • Prep Time 30 min
  • Total 30 min
  • Servings 6
  • Ingredients 8
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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 Progresso™ chicken broth (from 32-oz carton)
  • 1 can (14 oz) diced tomatoes, undrained
  • 1 can (16 oz) Old El Paso™ Black Bean Refried Beans
  • 1 packet (1 oz) Old El Paso™ 25% Less Sodium Taco Seasoning Mix
Make With
Progresso Broth

Instructions

  • Step 
    1
    Heat oil in Dutch oven over medium heat; add bell peppers. Cook 6 to 10 minutes, stirring occasionally, until peppers are almost crisp-tender. Stir in remaining ingredients.
  • Step 
    2
    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.

Nutrition

230 Calories
7g Total Fat
17g Protein
26g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
60
Total Fat
7g
10%
Saturated Fat
1 1/2g
6%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
1120mg
47%
Potassium
740mg
21%
Total Carbohydrate
26g
9%
Dietary Fiber
7g
27%
Sugars
4g
Protein
17g
% Daily Value*:
Vitamin A
160%
160%
Vitamin C
35%
35%
Calcium
8%
8%
Iron
15%
15%
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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