Southwestern Turkey & Vegetable Soup

Name: Southwestern Turkey & Vegetable Soup
Yield: 8 servings
Ingredients: 1 cup onions, chopped; 1 cup bell peppers, chopped; 8 ozs turkey light meat, skinless, cooked and cubed; 4 ozs frozen corn, thawed; 14 1/2 ozs chicken broth; 10 3/4 ozs tomato soup; 8 ozs taco sauce; 2 tsps chili powder; 1/2 tsp salt

Adapted from Honeysuckle White Turkey

1 cup onions, chopped
1 cup bell peppers, chopped
8 ozs turkey light meat, skinless, cooked and cubed
4 ozs frozen corn, thawed
14 1/2 ozs chicken broth
10 3/4 ozs tomato soup
8 ozs taco sauce
2 tsps chili powder
1/2 tsp salt

In a large saucepan over medium-high heat, cook onions and bell peppers until tender. Add turkey, corn, chicken broth, tomato soup, taco sauce, chili powder, and salt. Bring to a boil. Reduce heat. Simmer until heated through.

Posted: 3/15/1998

Soups & Stews

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WW Points^* : 2.59

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 127 Calories from Fat 30 (24%)
% Daily Value *
Total Fat 3g	5%
Saturated Fat 1g	5%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 20g	7%
Sodium 687mg	29%
Potassium 135mg	45%
Total Carbohydrate14g	5%
Dietary Fiber 1g	4%
Sugars 6g
Protein 10g	4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.