Mexican Turkey Soup

Friday, November 28th 2008, 12:54 pm
By: News On 6


1 ½ cups chunky salsa

1 can (15 ounces) black beans, drained and rinsed

1 ½ cups frozen corn

½-3/4 pound fully cooked chopped turkey (leftover Thanksgiving turkey)

3 cups fat-free reduced sodium chicken broth

1 can (4 1/2 ounces) diced green chilies

½ teaspoon cumin

2 teaspoons chopped cilantro

Fat-free sour cream (optional for garnish)


  • 1. In a large saucepan combine all ingredients. Bring to a boil and then reduce to simmer 5-10 minutes.


Yield:  6 servings, 1 ½ cups each

Nutrition information per serving: 148 calories, 22g carbohydrate,14g protein, 1g fat, 0.2g saturated fat, 13mg cholesterol, 4g dietary fiber, 978mg sodium

Exchanges per serving: 1 starch, 2 very lean meat

Source:  Adapted recipe by Rachel Cly Vincent, RD, LD