{soups-salads-and-salad-dressings} Mexican-Style Turkey Soup

 

Mexican-Style Turkey Soup

 

1 cup chopped onion

1 large red sweet pepper, chopped

1 tablespoon cooking oil

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon paprika

5 cups reduced-sodium chicken broth

1 1/2 cups peeled, cubed winter squash

1 large tomato, chopped

1/4 teaspoon salt

1/4 teaspoon black pepper

2 cups chopped cooked turkey or chicken

1 cup frozen whole kernel corn

2 tablespoons snipped fresh cilantro

 

In a Dutch oven, cook onion and sweet pepper in hot oil over medium

heat, about 5 minutes or until tender, stirring occasionally. Stir in

cumin, chili powder, and paprika; cook and stir for 30 seconds. Add

broth, squash, tomato, salt, and black pepper. Bring to boiling;

reduce heat. Simmer, covered, about 20 minutes or until squash id

tender, stirring occasionally. Stir in turkey, corn, and cilantro;

heat through.

 

Makes: 5 or 6 servings

 

Per serving: 205 calories, 6g fat, 3g fiber, 43mg chol, 790mg sodium, 17g carbs, 22g protein

 

Exchanges: 1/2 Vegetable, 1 Starch, 2 Very Lean Meat, 1/2 Fat

 

WW Pts: 4

 

Source: Better Homes and Gardens Simple Everyday Diabetic Meals, 2004

Via The Bethies-Pointed-Recipes mailer on yahoogroups.com

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