© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 tbsp olive oil
1 Medium onion, chopped
5 Cloves garlic, pressed
1 qt cold water
1 qt TURKEY BROTH, OR 2 14-1/2 oz cans low-salt chicken broth
1/4 c dry white wine
1-1/2 lbs TURKEY BREAST
2 c diced tomatoes
2 Medium fresh jalapeno peppers, diced and seeded
1 14-oz Can black beans, well drained but not rinsed
1 tsp Worcestershire sauce
1-1/2 tsp cumin powder
1 tsp chili powder
1 10-3/4 oz Can condensed tomato soup, undiluted
1/2 c pearl barley, uncooked
1-1/4 c sweet corn
To Taste salt and freshly ground black pepper
As needed sour cream
As needed corn tortilla chips, coarsely broken
As needed fresh cilantro, chopped
Heat oil in a Dutch oven. Sauté onion in hot oil until translucent. Add garlic and cook 2 more minutes.
Stir in water, broth, wine, turkey breast, tomatoes, jalapenos, beans, Worcestershire sauce, cumin, chili powder, tomato soup and barley.
Heat to boiling, remove any foam. Immediately reduce to a simmer and cook for 15-20 or until turkey is cooked through.
Remove turkey breast to a plate and cool. Continue to simmer soup, covered, for another 20 minutes.
Meanwhile when turkey is cool enough to handle, shred with a fork.
Return turkey to soup and stir in corn. Adjust seasonings as required. Bring to a boil and boil for 1 minute.
Portion 8-ounces into soup bowls and top each serving with 1 tablespoon sour cream, ½ ounce tortilla pieces and 1 teaspoon chopped cilantro.
Total Calories 190
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 40 g
Sodium 520 mg
Total Carbohydrates 20 g
Dietary Fiber 3 g
Sugars 3 g
Protein 15 g
% Daily Protein 10
% Daily Vitamin C 10
% Daily Calcium 4
% Daily Iron 10