Course : Chicken
Serves: 4
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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

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