Turkey, Bean and Spinach Salsa Soup
Packed with veggies and lean ground turkey, this savory, no-gluten weeknight dinner recipe proves that great soups don’t need to take forever to make — it’s ready in under 30 minutes!
INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Taco Seasoned Ground Turkey
6 cups low-sodium chicken broth
½ cup LA VICTORIA® Thick n’ Chunky Salsa
1 (15-ounce) can cannellini beans, rinsed and drained
1 (1-inch) piece Parmesan cheese
1 (8-ounce) bag baby spinach leaves
3 tablespoons chopped fresh parsley
DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) In large pot, combine turkey, chicken broth, salsa, beans and cheese. Bring mixture to boil; reduce heat to medium-low. Simmer 5 minutes.
3) Add spinach. Cook 1 minute or until wilted. Remove and discard Parmesan cheese chunk. Garnish with fresh parsley.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories360
Protein36g
Carbohydrates24g
Fiber6g
Sugars3g
Fat14g
Cholesterol85mg
Sodium970mg
Saturated Fat5g
http://www.jennieo.com/recipes/843-turkey-bean-and-spinach-salsa-soup
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