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| Turkey, Corn and Sweet Potato Soup |
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| 1/2 cup |
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onion chopped |
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| 1 |
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Small Jalapeno pepper minced |
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| 1 tsp |
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margarine |
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| 5 cups |
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turkey broth or reduced-sodium chicken bouillon |
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| 1-1/2 lbs |
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sweet potatoes peeled and cut into 1-1/2 inch cubes |
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| 2 cups |
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cooked turkey, cut into 1/2-inch cubes |
|
| 1/2 tsp |
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salt |
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| 1-1/2 cups |
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frozen corn |
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Cilantro (optional) |
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| 1 |
In 5-quart saucepan, over medium-high heat, saute onion and pepper in margarine 5 minutes or until onion is translucent. Add broth, potatoes, turkey and salt; bring to boil. Reduce heat to low, cover and simmer 20 to 25 minutes or until potatoes are tender. Stir in corn. Increase heat to medium and cook 5 to 6 minutes. |
| 2 |
To serve, spoon 1 cup soup in bowl and garnish with cilantro, if desired. |
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| Servings: 8 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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173.00 |
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% Daily Value |
| Total Fat 3.00g |
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4% |
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| Sodium 578.00mg |
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24% |
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| Carbohydrates 23.00mg |
|
7% |
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| Protein 14.00g |
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28% |
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| Recipe Type |
| Poultry, Soup |
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| Recipe Source |
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