I don’t know about you, but I’m STILL trying to get rid of Thanksgiving leftovers, especially turkey which seems to be never ending. Instead of continuing to eat the turkey on a sandwich for lunch, I decided to seek out a recipe for soup… but not just plain ole’ traditional turkey soup. I found a recipe for Tex-Mex Turkey soup and it sounds delicious! If you still have a plate full of turkey you’d like to get rid of, give this recipe a try.

 All you’ll need:

One 15-ounce can diced tomatoes, undrained
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

All you’ll do:

1. In a food processor, combine the tomatoes, onion, garlic and Cajun seasonings. Process until smooth.

2. 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 to 7 minutes.

3. 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.

4. Add the turkey and heat thoroughly. Season with salt and pepper.

5. Ladle the soup into 6 bowls and garnish with the cilantro. Serve immediately.

Serving Size: about 1 1/2 cups

Calories per serving: 283

Fat grams per serving: 6

Additional Reading:
• Healthy Holiday Eating at Thanksgiving
• Keeping the Holiday Weight Off!
• Are You Addicted to the Microwave?
• Healthy Packaged Foods
• Ultimate Chicken Noodle Soup from Oct. 2007 Issues of O Magazine!

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