Tex-Mex Turkey Soup

Recipe Brought to you by FoodFit
This recipe serves: 6
Preparation time: 5 minutes
Cooking time: 15 minutes

One 15-ounce can diced tomatoes
1 small onion, quartered
2 cloves garlic
1/4 teaspoon Cajun seasoning
1 tablespoon olive oil
4 ounces raw, dried angel hair pasta, broken into 1" pieces
3 cups drained, canned pinto beans
6 cups low-sodium turkey or chicken stock
1 1/2 cups cooked, diced turkey
salt to taste
freshly ground black pepper
chopped, fresh cilantro for garnish

In a food processor, combine the tomatoes, onion, garlic and Cajun
seasonings. Process until smooth. In a heavy soup pot, heat the oil over
medium heat. Add the pasta and cook, stirring occasionally, until the
pasta starts to turn golden, about 5-7 minutes. Add the beans, tomato
mixture and the chicken stock. Increase the heat to medium-high and bring
to a boil. Cook, uncovered, until the pasta is al dente, about 5 minutes.
Add the turkey and heat thoroughly. Season with salt and pepper. Ladle the
soup into 6 bowls and garnish with the cilantro. Serve immediately.

Nutrition Facts Serving Size: about 1 1/2 cups Amount Per Serving Calories
283 Total Fat 6 g Saturated Fat 1 g Protein 23 g Total Carbohydrate 36 g
Dietary Fiber 7 g Sodium 762 mg Percent Calories from Fat 17% Percent
Calories from Protein 32% Percent Calories from Carbohydrate 51%

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