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Southwestern Turkey Soup
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Prep Time:
30 minutes
Total Time:
30 minutes
Cozy up with a delightful turkey and squash soup, perfect for using up holiday leftovers.
Ingredients:
  • 1 tablespoon vegetable oil
  • 2 medium green bell peppers, cut into 1-inch pieces
  • 2 cups cubed, peeled, cooked butternut squash
  • 2 cups shredded cooked turkey or chicken
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 can (14 oz) diced tomatoes, undrained
  • 1 can (16 oz) Old El Paso™ Black Bean Refried Beans
  • 1 packet (1 oz) Old El Paso™ 25% Less Sodium Taco Seasoning Mix
Instructions:
  • In a Dutch oven, sauté bell peppers in oil over medium heat for 6 to 10 minutes until almost crisp-tender. Add remaining ingredients and mix well.
  • Bring the mixture to a boil over medium heat, stirring often to prevent any sticking. Once boiling, lower the heat and let it simmer uncovered for 10 minutes, stirring occasionally to combine the flavors.

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