Ingredients40 m servings 333 cals
- Heat vegetable oil in a large, heavy-bottomed pot over high heat. Cook and stir onion, green bell pepper, and red bell pepper in hot oil until softened, 2 to 3 minutes.
- Pour chicken stock into the pot and reduce heat to low. Stir vegetable juice, black beans, turkey, diced tomatoes, garlic, lemon juice, cumin, chili powder, jalapeno pepper, salt, and pepper into the stock. Raise heat to medium, bring the soup to a simmer, and cook until heated through and the flavors meld, 15 to 30 minutes.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 333 calories; 9.8 g fat; 39.5 g carbohydrates; 23.2 g protein; 42 mg cholesterol; 2245 mg sodium. Full nutrition
ReviewsRead all reviews 3
This recipe was a great way to use up leftover Thanksgiving turkey. I didn't have smoked turkey so I used regular and added two teaspoons of liquid smoke. I used red beans instead of black becau...
I made this because I happened to have all the ingredients on hand at the time. It is not something I would normally make, but I was pleasantly surprised. I didn't put the jalapeno in, but oth...