Southwestern Turkey & Vegetable Soup

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.
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Posted: 3/15/1998
Soups & Stews
Rated by 0 users (0.00)
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.