Turkey Soup
1. Cook ground turkey
2. Drain fat
3. Add 2 TSP olive oil to pan
4. Add onion, 1/2 cup celery and 1 cup carrot (Cook 3 minutes)
5. Add 1 TSP thyme, 1 TSP cumin, 1/2 TSP salt and 1/4 TSP pepper stir and cook for 1 minute
6. Add 4 cups chicken broth, 14.5 oz diced tomatoes, 1 LB turkey and 4 oz green chilies, bring to a boil
7. Add 1 cup frozen corn, return to a boil
8. Reduce heat to low, cover for 10 min
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1047g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1991 | ||
Calories from Fat: 1172 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 130.2g | 174 % | |
Saturated Fat 36.5g | 183 % | |
Monounsaturated Fat 53.8g | ||
Polyunsanturated Fat 28.6g | ||
Cholesterol 662.5mg | 204 % | |
Sodium 774.5mg | 27 % | |
Potassium 2121.5mg | 56 % | |
Total Carbohydrate 23.2g | 7 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 20g | ||
Protein 171.6g | 245 % | |
Powered by: USDA Nutrition Database 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: 1991
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