Rio Grande Turkey SoupChanged from "Betty Crocker's Quick & Easy"
1 can (14 1/2 oz) chicken broth
1 can (28 oz) whole tomatoes or diced tomatoes, undrained
1 jar (16 oz) thick-and-chunky salsa or homemade salsa
2-3 teaspoons chili powder
1/2 cup frozen corn
1/2 cup frozen peas
(Optional) 1 cup frozen broccoli
1 cup uncooked macaroni or shell pasta
1-2 cups cup-up or shredded turkey (or chicken)
1/4 cup chopped fresh parsley
Mexican cheese to garnish
Heat broth, tomatoes, salsa and chili powder to boiling in 4-quart Dutch oven, breaking up tomatoes if using whole tomatoes. Stir in frozen vegetables and pasta. Heat to boiling; reduce heat.
Simmer uncovered about 12 minutes, stirring occasionally, until pasta and vegetables are tender. Stir in turkey and parsley; cook until hot.
Add cheese when serving.
Sook the Cook