Best 6 Southwestern Turkey Soup Recipes

SOUTHWESTERN TURKEY SOUP

Steps:

• In a large saucepan, saute onion in oil until tender. Stir in the broth, jalapeno, cumin, chili powder, salt and cayenne. Add the turkey, beans, tomatoes and corn. , Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend. Garnish with sour cream, chips, cheese and olives if desired. Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

SOUTHWESTERN TURKEY SOUP

Steps:

• 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 flavors.

SOUTHWESTERN TURKEY SOUP

Steps:

• 1. In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, onion, garlic, and lime juice.
• 2. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer 15 to 20 minutes.
• 3. Stir in avocado and cilantro.
• 4. Simmer another 15 to 20 minutes, until slightly thickened.
• 5. Spoon into serving bowls; top with shredded cheese. Enjoy!

SOUTHWESTERN TURKEY DUMPLING SOUP

Steps:

• In a Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Add beans and corn. , In a large bowl, combine biscuit mix, cornmeal and 1/2 cup of cheese; stir in milk. Drop by heaping tablespoonfuls onto the simmering soup. Cover and cook for 12-15 minutes or until dumplings are firm. Sprinkle with remaining cheese; cover and cook 1 minute longer or until the cheese is melted.

SOUTHWESTERN TURKEY SOUP

Steps:

• In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
• Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.

SOUTHWESTERN TURKEY SOUP

Steps:

• Preparation Heat olive oil in a Dutch oven over medium-high heat. Add onion, bell pepper, garlic, and serrano to pan; sauté 5 minutes or until tender. Place flour in a shallow bowl; dredge turkey in flour. Add turkey to pan; sauté 5 minutes or until browned on all sides. Add tomato paste and next 4 ingredients (through salt), stirring to coat. Add broth and next 5 ingredients (through corn); bring to a boil. Reduce heat to medium, and cook 15 minutes. Remove from heat; discard bay leaves. Stir in cilantro. Top with tortilla chips and avocado; serve with lime wedges. Yield 8 servings (serving size: about 1 1/3 cups soup, 1/4 cup chips, 2 tablespoons avocado, and 1 lime wedge) Nutritional Information CALORIES 287(26% from fat); FAT 8.2g (sat 1.2g,mono 3.8g,poly 1.5g); PROTEIN 21.8g; CHOLESTEROL 23mg; CALCIUM 80mg; SODIUM 654mg; FIBER 7.9g; IRON 3mg; CARBOHYDRATE 37.4g Robin Miller , Cooking Light, NOVEMBER 2007