Turkey Salsa Soup

Servings 4 servings


  • 1 1/2 Tablespoons olive oil
  • 1 small onion chopped
  • 1 clove garlic minced
  • 1 large zucchini chopped
  • 1 cup salsa
  • 2 14.5-oz cans low sodium chicken broth or use homemade
  • 2 cups cubed turkey cooked
  • sea salt and freshly ground black pepper to taste
  • 1/4 cup chopped cilantro


  • COOKING INSTRUCTIONS: Heat the oil in a large saucepan with a tight-fitting lid over medium heat. Add onion and garlic; cook until soft. Add zucchini; cook for 3 minutes. Add salsa, broth, turkey, salt and pepper. Bring mixture to a boil then reduce heat, cover and simmer for 20 to 25 minutes. Sprinkle chopped cilantro over each serving.


LC SERVING SUGGESTION: Serve a big green salad on the side.
GLUTEN FREE: Make sure salsa and broth are gluten free.
NUTRITION: 222 Calories; 9g Fat (35.6% calories from fat); 27g Protein; 9g Carbohydrate; 2g
Dietary Fiber; 53mg Cholesterol; 1009mg Sodium.
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