COOK onions and half the red peppers in butter in large saucepan on medium heat 5 to 6 min. or until crisp-tender, stirring frequently.
ADD cream cheese; cook on low heat 3 to 4 min. or until melted, stirring constantly. Stir in turkey, corn, broth and milk. Add the instant mashed potatoes and swiss cheese at end. Stir for a minute to let the potatoes thicken the soup. Let the swiss cheese melt slowly over low heat.
COOK 5 min. or until soup is heated through, stirring occasionally. Serve topped with remaining red peppers and black pepper.
For more robust flavor, roast and peel the red peppers before chopping. Add to soup along with the turkey. Or, use drained, jarred roasted red peppers instead.
Soup can be made ahead of time. Cool, then refrigerate up to 2 days. Reheat before serving.
Calories 270 Total fat 14 g Saturated fat 8 g Cholesterol 75 mg Sodium 600 mg Carbohydrate 18 g Dietary fiber 2 g Sugars 10 g Protein 19 g Vitamin A 20 %DV Vitamin C 25 %DV Calcium 8 %DV
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|Serving Size: 1 Serving (97g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 19 (44%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 6.2mg||2 %|
|Sodium 257.4mg||9 %|
|Potassium 87.9mg||2 %|
|Total Carbohydrate 3.5g||1 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 2.6g|
|Protein 2.8g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 43
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