Mexican Turkey Soup recipe

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Ingredients

6 cups chicken broth
1 yellow onion, chopped
1 red bell pepper, diced
2 carrots, sliced
3 ribs celery, chopped
1 fresh jalapeno pepper, diced
2 tablespoons uncooked white rice
1 ½ tablespoons dried parsley
1 tablespoon chili powder
1 teaspoon chopped garlic
¼ teaspoon dried oregano
3 cups diced cooked turkey

Nutrition Info

168.3 calories
carbohydrate: 10.5 g
cholesterol: 53.2 mg
fat: 4 g
fiber: 2.5 g
protein: 22 g
saturatedFat: 1.2 g
servingSize: -
sodium: 107.9 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring chicken broth, onion, bell pepper, carrots, celery, jalapeno pepper, rice, parsley, chili powder, garlic, and oregano to a boil in a large pot. Cover, reduce heat, and simmer until vegetables and rice are tender, about 25 minutes. Add turkey, simmer until turkey is heated through, about 10 minutes more.

Recipe Yield

6 servings

Recipe Note

A quick, spicy soup for all that leftover turkey! Adjust the heat to your taste. This version is medium/hot.

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