Chicken recipes

TURKEY AND SQUASH SOUP

Course : Chicken
Serves: 4

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Ingredients:

2 teaspoons canola oil

2 large leeks -- trimmed, cleaned and chopped (3 1/2 cups)

1 medium red bell pepper -- cored, seeded and chopped

3 cloves garlic minced

4 cups fat-free chicken broth

1 1/2 pounds butternut squash -- (1 large) peeled, seeded and cut into 1-inch cubes

2 teaspoons dried thyme -- or 2 TBSP Fresh Thyme

1 1/2 teaspoons ground cumin

1 pound turkey breast cutlet -- cut into 1/2-by-2-inch strips

2 cups frozen kernel corn

2 tablespoons fresh lime juice

1/2 teaspoon crushed red pepper flakes

1 teaspoon fresh ground black pepper and salt

Preparation / Directions:

In a dutch oven, heat oil over medium-high heat. Add leeks and peppers and saute until vegetables begin to soften, 3 to 4 minutes. Add garlic and saute 1 minute. Stir in chicken broth, squash, thyme and cumin; cover and bring to a boil. Reduce heat to medium-low and cook until the vegetables are tender, about 10 minutes. Add turkey and corn; return the broth to a simmer. Simmer for 3 to 4 minutes, or until the turkey is just cooked through. Add lime juice and red-pepper flakes. Gently warm the soup until heated through. Season with salt and pepper to taste and serve 6 servings

Nutritional Information:

1329 Calories (kcal); 20g Total Fat; (11% calories from fat); 160g Protein; 184g Carbohydrate; 255mg Cholesterol; 2985mg Sodium

TURKEY AND SQUASH SOUP

Ingredients:

Preparation / Directions:

Nutritional Information:

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