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Rio Grande Turkey Soup
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Prep Time:
25 minutes
25 minutes
Total Time:
25 minutes
25 minutes
Try this speedy Southwestern turkey soup for a delicious dinner in under 25 minutes!
Ingredients:
- 1 can (14 oz) fat-free chicken broth
- 1 can (28 oz) whole tomatoes, undrained, cut up
- 1 1/2 cups chunky-style salsa
- 1/2 cup water
- 2 to 3 teaspoons chili powder
- 1 3/4 cups frozen southwestern-style corn, black beans, red bell peppers and onions (from 19-oz bag)
- 1 cup uncooked cavatappi pasta (3 oz)
- 2 cups cut-up cooked turkey or chicken
- 1/4 cup chopped fresh parsley
Instructions:
- In a 4-quart Dutch oven, bring broth, tomatoes, salsa, water, and chili powder to a boil, crushing the tomatoes. Add veggies and pasta, then bring to a boil.
- Lower the heat and let it simmer without covering for around 12 minutes, stirring here and there, until the pasta and vegetables are soft. Add the turkey and parsley, and cook until heated through.