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Southwestern Turkey Taco Soup Recipe
|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)|
Calories 492 Calories from Fat 159
% Daily Value*
Total Fat 18 g27.9%
Saturated Fat 6.9 g34.4%
Trans Fat 0 g
Cholesterol 55.3 mg
Sodium 1686.2 mg70.3%
Total Carbohydrates 54 g18.1%
Dietary Fiber 10.5 g41.9%
Sugars 11.8 g
Protein 30 g60.7%
Vitamin A 28.9% Vitamin C 27.4%
Calcium 28.3% Iron 31.9%
*Based on a 2000 Calorie diet
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!