Leftover Turkey Taco Soup


  • 1 tablespoon Pure Wesson® Canola Oil
  • 1-½ cups frozen whole kernel corn
  • 1 can (16 oz each) reduced sodium pinto beans, drained, rinsed
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 1 pkg (1.25 oz each) 30% less sodium taco seasoning mix
  • 1 pkg (32 oz each) reduced-sodium chicken broth
  • 2-½ cups chopped cooked turkey

Heat oil in large saucepan over medium-high heat; add corn and cook 2 to 3 minutes or until thawed. Add beans, drained tomatoes and taco seasoning; stir to combine. Add broth.

View full recipe at SpringPad


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