Ingredients37 m servings 109 cals
- Place a heavy pot over high heat. Add the onion and bell pepper; cook 2 to 3 minutes without stirring until browned. Immediately pour in the chicken stock, and stir to release vegetables from the bottom of the pot. Reduce heat to low. Stir in the garlic, turkey, salsa, vegetable juice, hot pepper sauce, and lime juice. Simmer over medium heat until heated through, about 15 minutes. Season to taste with salt and pepper.
Per Serving: 109 calories; 4.1 g fat; 9.8 g carbohydrates; 8.6 g protein; 25 mg cholesterol; 828 mg sodium. Full nutrition
ReviewsRead all reviews 8
This was fantastic! We had a smoked turkey for Thanksgiving, so we had tons of leftovers and were looking for what to do with them. I doubled the recipe, added more garlic, fresh tomatoes, and...
Outstanding! Lots of flavors come together for a very satifying soup with just a little "zing". Family loved it.
I thought this was very good, mildly spicy, and easy to make. I used turkey thigh (skin off) from our local German market, yellow pepper because that was what I had on hand, and Pace picante sa...
This was a very quick and easy soup to make. I added an extra cup of turkey and about 1/4 cup of buffalo sauce marinade. Before adding the buffalo sauce it just tasted like the vegetable juice...
yummy quick recipe for a cold afternoon lunch. I used one can of tomatoe juice, no chicken stock and extra leftover chicken too.
This is by far my favorite turkey soup recipe. I don't usually put the beans in just to save myself some calories but I have in the past and its good both ways. I usually make a larger portion...
Will make again as I have made it three times now. Used broth I had cooked the carcass of a smoked turkey in. About 2/3rds of the 2 cups. the rest turkey broth, regular left over turkey, left ov...