Leftover Turkey Corn Soup
This slightly creamy easy Leftover Turkey Corn Soup comes together in about 30 minutes and tastes so delicious without extra fat and calories. This soup loaded with protein and vegetables is nutritious, so good for your healthy eating and such a filling comforting dish!
- 2 ½ cups 220 g. leftover turkey or chicken breast (shredded)
- 1 medium 100 g. yellow onion, diced
- 1 medium 130 g. red bell pepper, diced
- 1 medium 100 g. carrot, sliced into rings
- 2 cups 160 g. sliced mushrooms
- 3 cloves garlic minced
- 2 tbsp. 20 g. olive oil
- 2 cups 500 ml. low sodium chicken broth
- ½ cup 300 ml. water
- 1 can 354 ml evaporated milk, skimmed
- 2 cups 200 g. frozen corn
- ¼ - ½ tsp. chili flakes
- 1 tsp. thyme
- ½ tsp. oregano
- salt and pepper to taste
- fresh parsley for garnish
In a large pot or Dutch oven (I used skillet pan) heat the olive oil over medium heat. Add the chopped onions and sauté until softened.
Add carrots, bell pepper, mushrooms, and garlic and sauté, stirring occasionally about 3 minutes.
Pour the chicken broth (I used homemade) and water into the pot and mix with sautéed vegetables. Bring to a boil, cover with a lid and simmer on medium-low for about 10 minutes.
Add the evaporated milk, shredded turkey (or chicken) and corn to the pot. Season with all of the seasonings. Stir and let simmer over medium heat for another 5 to 10 minutes.
Garnish with fresh parsley and enjoy hot!
How Many Calories in Leftover Turkey Corn Soup
|Calories (per 100 g): 67 cal
||Calories (per 1 serve, 360 g): 240 cal
|Fat: 1.8 g
||Fat: 6.3 g
|Carbohydrates: 7.2 g
||Carbohydrates: 26.1 g
|Protein: 5.3 g
||Protein: 19.1 g