Chipotle Pumpkin Turkey Soup

Chipotle Pumpkin Turkey Soup Recipe

Get ready to transform your Thanksgiving Day leftovers with the most delicious and easy to make Chipotle Pumpkin Turkey Soup
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Course: Main Course, Soup
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8
Calories: 548kcal
Author: Katie's Cucina

Ingredients

  • 1 8.5 oz. package of Market Classics Soup Mix – Chipotle Pumpkin Soup
  • 5 1/2 cups cups water
  • 1 15 oz. can of pumpkin puree
  • 1 15 oz. can of black beans rinsed and drained
  • 1 cup frozen corn
  • 2 cups cooked turkey diced or shredded
  • 1 cup cooked butternut squash
  • 1/2 cup cooked and roasted carrots
  • 2 cups heavy cream
  • 1/4 cup fresh cilantro minced + additional for garnish
  • 5 green onions diced
  • 1 cup World Market Roasted and Salted Pepitas divided
  • 1/2 cup lowfat sour cream divided
  • tortilla chips for serving

Instructions

  • Combine soup mix and water in a stock pot, mix to blend. Bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook for 25 minutes. Uncovered stirring occasionally.
  • After the soup has cooked, add in the pumpkin puree, rinsed and drained black beans, and corn. Mix well then add in the cooked diced turkey, cooked butternut squash, and cooked roasted carrots. Mix well then add in the heavy cream and fresh cilantro. Cook for an additional 5 minutes.
  • Divide soup evenly among bowls. Place sour cream in a Ziploc bag and cut off a corner. Pipe in a circle on top of each bowl of soup. Top with additional minced fresh cilantro, diced green onions, and pepitas. Serve with tortilla chips.

Nutrition

Calories: 548kcal | Carbohydrates: 49g | Protein: 19g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 104mg | Sodium: 3040mg | Potassium: 950mg | Fiber: 10g | Sugar: 5g | Vitamin A: 13065IU | Vitamin C: 13mg | Calcium: 174mg | Iron: 4mg
Tried this recipe?Mention @KatieJasiewicz or tag #katiescucina!