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Southwest Turkey Soup Recipe
Southwest Turkey Soup Recipe photo by Taste of Home

Southwest Turkey Soup Recipe

Read Reviews (8)
4.63 8
Publisher Photo
Ground turkey and a handful of other ingredients are all that’s required for this satisfying soup that’s nicely spiced with salsa, green chilies and chili powder. “It’s perfect on busy weeknights in the winter.” —Genise Krause, Sturgeon Bay, Wisconsin
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 1 pound ground turkey
  • 1 tablespoon olive oil
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 cups frozen corn
  • 1 cup salsa
  • 1 can (4 ounces) chopped green chilies
  • 1 to 2 tablespoons chili powder
  • Sour cream and minced fresh cilantro

Nutritional Facts

1-1/2 cups (calculated without optional ingredients) 381 calories, 14 g fat (4 g saturated fat), 54 mg cholesterol, 1,163 mg sodium, 41 g carbohydrate, 9 g fiber, 24 g protein.

Directions

  1. In a Dutch oven, cook turkey in oil over medium heat until meat is no longer pink; drain.
  2. Add the beans, broth, corn, salsa, chilies and chili powder. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes to allow flavors to blend. Serve with sour cream and cilantro. Yield: 6 servings (2-1/2 quarts).
Originally published as Southwest Turkey Soup in Taste of Home December/January 2011, p38

Nutritional Facts

1-1/2 cups (calculated without optional ingredients) 381 calories, 14 g fat (4 g saturated fat), 54 mg cholesterol, 1,163 mg sodium, 41 g carbohydrate, 9 g fiber, 24 g protein.

Reviews for Southwest Turkey Soup(8)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 26, 2013

Wicked easy, Wicked delicious, I used cubed chicken instead of ground turkey. Pairs nice with a couple slices of a cheese quesadilla with clinatro on wheat tortillas.

MY REVIEW
Reviewed Aug. 17, 2012

Love this soup, the only change I made was that I used black beans instead of kidney beans( personnal preference)

MY REVIEW
Reviewed Aug. 16, 2012

@tdpries1:

All you've done is note how you'd change a southwestern flavored soup into basic, boring vegetable soup. Why write a review for a recipe you will not eat? Also, green chiles are available in a mild version with no heat what so ever and chili powder adds smokiness, not heat. It is very irritating to read reviews for a recipe from someone who has not or will not make said recipe.

MY REVIEW
Reviewed Aug. 16, 2012

It sounds good, basically, but I do not like spicy foods, so would eliminate the chilies and the chili powder. I would add a lot more veggies: carrots and green beans at least. Haven't actually tried it, not into salsa, but would add home-frozen tomatoes instead. Overall, sounds good, especially with a hot loaf of home-made french or italian bread.

MY REVIEW
Reviewed Feb. 1, 2012

My husband loves it! Said to make it again. I used reduced sodium kidney beans & used homemade chicken broth to reduce the sodium.

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