Leftover Turkey Taco Soup
Minutes Prep Time: 20
Minutes Total Time: 30
Servings: 6
Difficulty: easy
Minutes Prep Time: 20
Minutes Total Time: 30
Servings: 6
Difficulty: easy
1 tablespoon canola oil
1-1/2 cups Birds Eye® Sweet Kernel Corn
1 can (16 oz each) reduced sodium pinto beans, drained, rinsed
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1 pkg (1.25 oz each) 30% less sodium taco seasoning mix
1 pkg (32 oz each) reduced-sodium chicken broth
2-1/2 cups chopped cooked turkey
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 43 mg | 4% |
Carbohydrate | 20 g | 7% |
Cholesterol | 61 mg | 20% |
Total Fat | 5 g | 8% |
Iron | 2 mg | 10% |
Calories | 219 kcal | 11% |
Sodium | 1141 mg | 48% |
Protein | 24 g | 48% |
Saturated Fat | 1 g | 5% |
Sugars | 4 g | 0 |
Vitamin C | 4 mg | 6% |
Heat oil in large saucepan over medium-high heat; add corn and cook 2 to 3 minutes or until thawed. Add beans, drained tomatoes and taco seasoning; stir to combine. Add broth.
Cover and bring to a boil over high heat. Add turkey; reduce heat to medium and simmer 10 minutes. Serve with sour cream and/or cheese, if desired.
Soup may be served with some sour cream or shredded cheese, if desired.
Leftover Turkey Taco Soup