Southwest Turkey Soup Recipes

SOUTHWEST TURKEY SOUP

Steps:

• In a Dutch oven, cook turkey in oil over medium heat until meat is no longer pink; drain., Add the beans, broth, corn, salsa, chilies and chili powder. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes to allow flavors to blend. Serve with sour cream and cilantro. Freeze option: Before adding sour cream and cilantro, cool soup. Freeze soup in freezer containers up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve with sour cream and cilantro.

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:

• 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:

• In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, lime juice, 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 more, until slightly thickened.

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.