Southwestern Turkey Taco Soup Recipe
Summary
Ingredients
| Canned corn | 11 Ounce | |
| Canned chili bean | 16 Ounce (undrained) | |
| Canned chicken broth | 29 Ounce | |
| Chunky salsa | 16 Ounce (you choose how hot you want your soup to be) | |
| Cooked chopped trueky | 2 1⁄2 Cup (40 tbs) | |
| Chopped cilantro | 1⁄4 Cup (4 tbs) (fresh) | |
| Low fat sour cream | 1⁄2 Cup (8 tbs) | |
| Corn taco | 2 | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 493 Calories from Fat 159
% Daily Value*
Total Fat 18 g27.9%
Saturated Fat 6.9 g34.4%
Trans Fat 0 g
Cholesterol 55.3 mg18.4%
Sodium 2044.9 mg85.2%
Total Carbohydrates 54 g18.1%
Dietary Fiber 7.5 g29.9%
Sugars 15.8 g
Protein 30 g60.7%
Vitamin A 21.6% Vitamin C 4.9%
Calcium 20.8% Iron 24.4%
*Based on a 2000 Calorie diet
Directions
2. Bring to a boil, then reduce heat and stir in cooked turkey. Season with salt and pepper. Cover, and cook 5 to 10 minutes more, until heated through.
3. Stir in cilantro.
4. Transfer to individual soup bowls and garnish with crushed taco shells.
5. Serve and Enjoy!
