| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

A fiesty blend of turkey, corn, tomatoes and spices, great for leftover turkey!

Southwest Turkey Corn Soup

1 1/2 cups Honeysuckle White Whole Turkey, cooked, cubed
1 (15-ounce) can whole corn niblets
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon cumin, ground
1 ounce tortilla chips, crushed

1. Mix corn, tomatoes, broth, and water in saucepan and heat to a boil. Add turkey and heat. Top with tortilla chips.

Makes 4 servings.

Nutrition Facts
Amount Per Serving
Calories: 433
Calories from fat: 287
Total fat: 32 gm
Saturated fat: 8 gm
Cholesterol: 84 mg
Sodium: 788 mg
Carbohydrate: 21 gm
Protein: 18 gm

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.