Southwestern Turkey Soup
This spicy soup is loaded with turkey, beans, corn and tomatoes. We like it really hot, so we tend to use all three tablespoons of jalapenos...and then some. It's so good on a wintry Midwestern day. —Brenda Kruse, Ames, Iowa
Can you freeze Southwestern Turkey Soup?
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.
Peppers (Hot)
Ingredients
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 1 can (14-1/2 ounces) chicken broth
- 2 to 3 tablespoons diced jalapeno pepper
- 3 teaspoons ground cumin
- 1-1/2 teaspoons chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 3 cups cubed cooked turkey
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (10 ounces) diced tomatoes and green chiles, undrained
- 1-1/2 cups frozen corn
- Sour cream, coarsely crushed tortilla chips, shredded cheddar cheese and sliced ripe olives, optional
Directions
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1In 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.
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2Bring 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.
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