Southwest Turkey Soup!

Posted on: December 29th, 2014 by Neworld Coaching No Comments
  • 1 pound ground turkey
  • 1 tablespoon olive oil
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 cups frozen corn
  • 1 cup salsa
  • 1 can (4 ounces) chopped green chilies
  • 1 to 2 tablespoons chili powder
  • Sour cream and minced fresh cilantro


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. Yield: 6 servings (2-1/2 quarts).


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