Mexican Turkey Soup

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Thursday, January 01, 2004

Categories:

Tex-Mex/Entree

Yield:

6 servings, 1 ½ cups each

Ingredients:

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

Directions:

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

Nutrition Facts:

: 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, Siegfried Health Center, St. John Medical Center