Leftover Turkey Taco Soup

November 23, 2011

Another great recipe for that leftover turkey

1 tablespoon Pure Wesson® Canola Oil
1-1/2 cups frozen whole 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

Serving Size: 6 servings (1-1/3 cups each) Calories: 231

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.

Cook’s Tip: Soup may be served with some sour cream or shredded cheese, if desired.