Southwest Turkey Soup

1. 1

   In a Dutch oven, cook turkey in oil over medium heat until meat is no longer pink; drain.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.