Turkey, Corn and Sweet Potato Soup
|Chopped onion||1⁄2 Cup (8 tbs), chopped|
|Jalapeno pepper||1 Small, minced|
|Turkey broth/Chicken broth||5 Cup (80 tbs)|
|Sweet potatoes||1⁄2 Pound, peeled and cut into 1-inch cubes|
|Cubed cooked turkey||2 Cup (32 tbs)|
|Frozen corn||1⁄2 Cup (8 tbs)|
In 5-quart saucepan over medium-high heat, cook and stir onion and jalapeno pepper in margarine 5 minutes or until onion is soft. Add broth, potatoes, turkey and salt; bring to a boil. Reduce heat to low, cover and simmer 20 to 25 minutes or until potatoes are tender. Stir in corn. Increase heat to medium and cook 5 to 6 minutes.
To serve, spoon 1 cup soup in bowl and garnish with cilantro, if desired.