Mexican Turkey Bean Soup

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Mexican Turkey Bean Soup



 Ingredients
1 teaspoon olive oil
½ cup chopped onion
1 cup coarsely chopped cooked turkey
1 ½ teaspoons ground cumin
¼ teaspoon garlic powder
⅛ teaspoon hot pepper sauce
1 (16-ounce) can navy beans, drained
1 (15-ounce) can low-sodium chickpeas (garbanzo beans), drained
1 (15-ounce) can white whole-kernel corn, drained
1 (16-ounce) can fat-free, less-sodium chicken broth
1 (4.5-ounce) can chopped green chiles, drained
¾ cup quick-cooking wild rice, uncooked
7 tablespoons low-fat sour cream


Directions
Step 1
Heat olive oil in a Dutch oven over medium-high heat; add chopped onion and saute 5 minutes. Stir in chopped turkey and next 8 ingredients (turkey through chiles). Bring to a boil; cover, reduce heat, and simmer 15 minutes. Stir in wild rice, and simmer 5 minutes. Serve soup with the sour cream.

Nutrition Facts
Per Serving: 260 calories; calories from fat 15%; fat 4.3g; saturated fat 1.6g; mono fat 1.4g; poly fat 0.8g; protein 16g; carbohydrates 37.5g; fiber 5.2g; cholesterol 22mg; iron 2.5mg; sodium 547mg; calcium 61mg.


Mexican Turkey Bean Soup


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