Southwest Turkey Corn Soup
A fast soup that puts cooked (leftover) turkey to good use in a matter of minutes.
1 1/2 cups Honeysuckle White Whole Turkey, cooked, cubed
1 (15-ounce) can whole corn niblets
1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
Salt and ground black pepper to taste
Tortilla chips, coarsely crushed
- Mix corn, tomatoes, broth and water in saucepan and heat to a boil. Add turkey, salt and pepper and heat. Serve topped with crushed tortilla chips.
Makes 4 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.