Southwestern Turkey Soup

Southwestern turkey soup
  • Mild
  • 30 Minutes
  • Chicken
  • Serves 4
  • Soups & Chilis
This hearty soup is a fantastic way to use leftover turkey and squash from the holiday feast.

Ingredients

  • 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

Preparation

  • 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.

Expert Tips

  • 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.