Southwestern Turkey Soup Recipes

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SOUTHWESTERN TURKEY SOUP

This spicy soup is loaded with turkey, beans, corn and tomatoes. We like it really hot, so we tend to use all three tablespoons of jalapenos...and then some. It's so good on a wintry Midwestern day. -Brenda Kruse, Ames, Iowa

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 7 servings.

Number Of Ingredients 13



Southwestern Turkey Soup image

Steps:

  • In a large saucepan, saute onion in oil until tender. Stir in the broth, jalapeno, cumin, chili powder, salt and cayenne. Add the turkey, beans, tomatoes and corn. , Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend. Garnish with sour cream, chips, cheese and olives if desired. Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 223 calories, Fat 6g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 680mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 5g fiber), Protein 23g protein.

1 medium onion, chopped
1 tablespoon olive oil
1 can (14-1/2 ounces) chicken broth
2 to 3 tablespoons diced jalapeno pepper
3 teaspoons ground cumin
1-1/2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
3 cups cubed cooked turkey
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1-1/2 cups frozen corn
Sour cream, coarsely crushed tortilla chips, shredded cheddar cheese and sliced ripe olives, optional

SOUTHWEST TURKEY SOUP

Ground turkey and a handful of other ingredients are all that's required for this satisfying soup that's spiced with salsa, green chilies and chili powder. It's perfect on busy weeknights in the winter. -Genise Krause, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 9



Southwest Turkey Soup image

Steps:

  • In a Dutch oven, cook turkey in oil over medium heat until meat is no longer pink; drain., Add the beans, broth, corn, salsa, chilies and chili powder. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes to allow flavors to blend. Serve with sour cream and cilantro. Freeze option: Before adding sour cream and cilantro, cool soup. Freeze soup in freezer containers up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve with sour cream and cilantro.

Nutrition Facts : Calories 381 calories, Fat 14g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 1163mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 9g fiber), Protein 24g protein.

1 pound ground turkey
1 tablespoon olive oil
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) chicken broth
2 cups frozen corn
1 cup salsa
1 can (4 ounces) chopped green chilies
1 to 2 tablespoons chili powder
Sour cream and minced fresh cilantro

SOUTHWESTERN TURKEY SOUP

An interesting solution to the leftover Thanksgiving turkey dilemma. My 2 1/2 year old daughter helped me make it this year. I like to serve it with warm corn bread.

Provided by Doug Matthews

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 14



Southwestern Turkey Soup image

Steps:

  • In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
  • Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.

Nutrition Facts : Calories 183.5 calories, Carbohydrate 11.9 g, Cholesterol 32.5 mg, Fat 9.8 g, Fiber 3.8 g, Protein 13.5 g, SaturatedFat 3.7 g, Sodium 632 mg, Sugar 5.6 g

1 ½ cups shredded cooked turkey
4 cups vegetable broth
1 (28 ounce) can whole peeled tomatoes
1 (4 ounce) can chopped green chile peppers
2 roma (plum) tomatoes, chopped
1 onion, chopped
2 cloves garlic, crushed
1 tablespoon lime juice
½ teaspoon cayenne pepper
½ teaspoon ground cumin
salt and pepper to taste
1 avocado - peeled, pitted and diced
½ teaspoon dried cilantro
1 cup shredded Monterey Jack cheese

SOUTHWESTERN TURKEY CASSEROLE

A warm and delicious casserole that makes the most out of your left-overs.

Provided by Carrie Spencer

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 8

Number Of Ingredients 7



Southwestern Turkey Casserole image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a mixing bowl, combine the chicken soup, mushroom soup, chile peppers and sour cream.
  • Line the bottom of a 9x13 inch baking pan with corn tortillas. Follow with a layer of turkey. Pour soup mixture over turkey, sprinkle with 1/2 of the cheese. Repeat layers and top with cheddar cheese. Bake for 30 to 45 minutes or until cheese is browned and bubbly.

Nutrition Facts : Calories 433.8 calories, Carbohydrate 31.3 g, Cholesterol 74.2 mg, Fat 24.8 g, Fiber 3.6 g, Protein 22.5 g, SaturatedFat 12.1 g, Sodium 1021.5 mg, Sugar 2.2 g

1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (7 ounce) can diced green chile peppers, drained
1 cup sour cream
16 (6 inch) corn tortillas, cut into strips
10 ounces cooked turkey, diced
8 ounces shredded Cheddar cheese

SOUTHWESTERN TURKEY SOUP

This hearty soup is a fantastic way to use leftover turkey and squash from the holiday feast.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 8



Southwestern Turkey Soup image

Steps:

  • Heat oil in Dutch oven over medium heat; add bell peppers. Cook 6 to 10 minutes, stirring occasionally, until peppers are almost crisp-tender. Stir in remaining ingredients.
  • Heat to boiling over medium heat, stirring frequently to prevent sticking to bottom of pan. Reduce heat; simmer uncovered 10 minutes, stirring occasionally, to blend flavors.

Nutrition Facts : Calories 230, Carbohydrate 26 g, Cholesterol 50 mg, Fiber 7 g, Protein 17 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 4 g, TransFat 0 g

1 tablespoon vegetable oil
2 medium green bell peppers, cut into 1-inch pieces
2 cups cubed, peeled, cooked butternut squash
2 cups shredded cooked turkey or chicken
2 cups Progresso™ chicken broth (from 32-oz carton)
1 can (14 oz) diced tomatoes, undrained
1 can (16 oz) Old El Paso™ refried black beans
1 package (1 oz) Old El Paso™ 25% less sodium taco seasoning mix

SOUTHWESTERN TURKEY SOUP

Make and share this Southwestern Turkey Soup recipe from Food.com.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13



Southwestern Turkey Soup image

Steps:

  • In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, lime juice, cayenne, cumin, salt and pepper.
  • Bring to a boil, then reduce heat and simmer 15 to 20 minutes.
  • Stir in avocado and cilantro and simmer 15 to 20 minutes more, until slightly thickened.

Nutrition Facts : Calories 75, Fat 4, SaturatedFat 0.6, Sodium 9.4, Carbohydrate 10, Fiber 3.5, Sugar 4.6, Protein 2

1 1/2 cups shredded, cooked turkey
4 cups vegetable broth
1 (28 ounce) can whole peeled tomatoes
1 (4 ounce) can chopped green chili peppers
2 roma tomatoes, chopped
1 onion, chopped
2 cloves garlic, crushed
1 tablespoon lime juice
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
salt and pepper
1 avocado, peeled, pitted and diced
1/2 teaspoon dried cilantro

SOUTHWESTERN SOUP

A Southwestern kick adds zip and zest to this tomato basil-based soup. With corn, salsa and beans, this recipe is guaranteed to spice up a cool fall night. Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings (4 quarts).

Number Of Ingredients 11



Southwestern Soup image

Steps:

  • In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Sprinkle individual servings with cheese. Serve with tortilla chips if desired.

Nutrition Facts : Calories 194 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 1039mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 11g protein.

3 cups water
4 cans (8 ounces each) tomato sauce
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) chicken broth
2 cups frozen corn
2 cups salsa
2 teaspoons dried minced onion
1 to 2 teaspoons dried oregano
1 to 2 teaspoons dried basil
2 cups shredded cheddar cheese
Tortilla chips, optional

SOUTHWESTERN TURKEY DUMPLING SOUP

Here's a Western twist on traditional turkey dumpling soup. I especially like this recipe because it's fast, easy and uses up leftover turkey or chicken.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 45m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 13



Southwestern Turkey Dumpling Soup image

Steps:

  • In a Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Add beans and corn. , In a large bowl, combine biscuit mix, cornmeal and 1/2 cup of cheese; stir in milk. Drop by heaping tablespoonfuls onto the simmering soup. Cover and cook for 12-15 minutes or until dumplings are firm. Sprinkle with remaining cheese; cover and cook 1 minute longer or until the cheese is melted.

Nutrition Facts : Calories 424 calories, Fat 11g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 1358mg sodium, Carbohydrate 51g carbohydrate (8g sugars, Fiber 8g fiber), Protein 29g protein.

1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1-3/4 cups water
1 envelope chili seasoning
3 cups diced cooked turkey or chicken
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
DUMPLINGS:
1-1/2 cups biscuit/baking mix
1/2 cup cornmeal
3/4 cup shredded cheddar cheese, divided
2/3 cup milk

SOUTHWESTERN TURKEY SKILLET (SOUTH BEACH DIET)

Make and share this Southwestern Turkey Skillet (South Beach Diet) recipe from Food.com.

Provided by Cricketo

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9



Southwestern Turkey Skillet (South Beach Diet) image

Steps:

  • In a large nonstick skillet, heat oil over medium high heat. Add turkey and sprinkle with cumin and cayenne stirring until fragrant.
  • Stir in jicama, onion, and salt to taste. Cover and cook for 3 minutes.
  • Stir in cherry tomatoes, cover and cook 2 minutes longer.
  • Uncover and cook another 2 minutes. Stir in cilantro and serve hot.

Nutrition Facts : Calories 256, Fat 5.7, SaturatedFat 0.9, Cholesterol 70.4, Sodium 68.4, Carbohydrate 20.6, Fiber 9.5, Sugar 6.1, Protein 30.1

4 teaspoons extra virgin olive oil
1 lb turkey breast cutlets, cut into 1/2 in. strips
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 jicama, peeled and cut into matchsticks
1 medium sweet onion, cut into thin rings
salt
2 cups cherry tomatoes, halved
1/3 cup fresh cilantro, choppped

SOUTHWEST TURKEY TENDERLOIN STEW

This is a wonderfully satisfying stew. You can make it as spicy as you want. We used no-salt tomatoes, and didn't miss the sodium at all. As a side note, this can also be done on the stove top by pan-frying the turkey in a dutch oven and then adding the ingredients and simmering for at least 30 minutes. Both methods work great. We serve this over brown rice. Also, if you have frozen pepper and onions, those work great!

Provided by Amy Jo in Chicago

Categories     Stew

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 15



Southwest Turkey Tenderloin Stew image

Steps:

  • Place turkey in slow cooker. Sprinkle chili powder, cumin and salt over turkey; toss to coat.
  • Add beans, tomatoes, chilies, bell peppers, onion, salsa and garlic. Mix well.
  • Cover and cool on Low 5-8 hours or until turkey is no longer pink in center and vegetables are crisp-tender.
  • Ladle into bowls. Garnish with cilantro, if desired.
  • Makes 8 servings.

Nutrition Facts : Calories 178.8, Fat 1.1, SaturatedFat 0.3, Cholesterol 52.8, Sodium 637.6, Carbohydrate 16.5, Fiber 5, Sugar 2.5, Protein 25.8

1 1/2 lbs turkey tenderloins, cut into 3/4 inch pieces
1 tablespoon chili powder
1 teaspoon ground cumin
3/4 teaspoon salt
1 (15 ounce) can diced tomatoes with mild green chilies
1 (15 ounce) can garbanzo beans, drained and rinsed (optional)
1 (15 ounce) can black beans, drained but not rinsed
1 (15 1/2 ounce) can pinto beans in chili sauce, un-drained
1 (4 ounce) can mild green chilies (optional)
1 red bell pepper, cut into 3/4 inch pieces
1 green bell pepper, cut into 3/4 inch pieces
3/4 cup onion, chopped
3/4 cup salsa
3 garlic cloves, minced
fresh cilantro (optional)

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