Southwestern Turkey Soup
- 30 Minutes
- Serves 4
- Soups & Chilis
This hearty soup is a fantastic way to use leftover turkey and squash from the holiday feast.
- 1 tbsp (15 mL) vegetable oil
- 2 medium green bell peppers, cut into 1-inch (2.5 cm) pieces
- 2 cups (500 mL) cubed, peeled, cooked butternut squash
- 2 cups (500 mL) shredded cooked turkey or chicken
- 2 cups (500 mL) chicken broth
- 1 can (14 oz/398 mL) diced tomatoes, undrained
- 1 can (14 oz/398 mL) Old El PasoTM Refried Black Beans
- 1 package Old El PasoTM Smart FiestaTM Reduced Sodium Taco Seasoning Mix
- 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.
- 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 flavours.
- Time Saver: Cut-up, ready-to-cook squash can be found in the produce section of many grocery stores and club stores during the fall and winter.
- Tip: Are you using leftover cooked squash that's already mashed? Simply stir it in with other ingredients for a thicker soup.