Serves: 12
Total Calories: 692
In a large kettle, place broth, onion, celery, and garlic. Over medium heat, cook until vegetables are crisp-tender.
Add tomatoes with juice, salsa, 1 1/2 cups of the water, chili powder, oregano, and sugar. Stir until well blended. Bring to a boil reduce heat, cover, and simmer 30 minutes or until vegetables are tender.
In a small bowl or cup, stir together remaining 1/2 cup water and flour until smooth. Stir into soup mixture. Stirring over medium-high heat, bring to a boil and boil until slightly thickened. Reduce heat to medium.
Stir in turkey and corn. Cover and cook until meat and corn are heated through.
Serve in deep soup bowls or mugs.
NOTE: For a heartier soup, add additional canned corn or a can of your favorite beans, rinsed and drained.
NOTE: Soup can be heated in a slow cooker or transferred to a slow cooker for serving at a buffet.
This Turkey Chili Soup recipe is from the The Soup Collection Cookbook. Download this Cookbook today.
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