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Southwestern Turkey Soup

TOTAL TIME: Prep: 20 min. Cook: 30 min. YIELD: 7 servings.
This spicy soup is loaded with turkey, beans, corn and tomatoes. We like it really hot, so we tend to use all three tablespoons of jalapenos...and then some. It's so good on a wintry Midwestern day. —Brenda Kruse, Ames, Iowa

Ingredients

  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 1 can (14-1/2 ounces) chicken broth
  • 2 to 3 tablespoons diced jalapeno pepper
  • 3 teaspoons ground cumin
  • 1-1/2 teaspoons chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 3 cups cubed cooked turkey
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) diced tomatoes and green chiles, undrained
  • 1-1/2 cups frozen corn
  • Sour cream, coarsely crushed tortilla chips, shredded cheddar cheese and sliced ripe olives, optional

Directions

  • 1. In a large saucepan, saute onion in oil until tender. Stir in the broth, jalapeno, cumin, chili powder, salt and cayenne. Add the turkey, beans, tomatoes and corn.
  • 2. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend. Garnish with sour cream, chips, cheese and olives if desired.

Nutrition Facts

1 cup: 223 calories, 6g fat (1g saturated fat), 47mg cholesterol, 680mg sodium, 20g carbohydrate (3g sugars, 5g fiber), 23g protein.

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