Directions:
- In a heavy saucepan, heat olive oil over medium-high heat. Reduce heat and add finely diced onions, carrots, and celery; cook until soft and golden brown, about 5 to 6 minutes.
- Add corn, turkey, salt and pepper and the chicken stock then bring to a boil.
- Let the soup simmer uncovered for 10 to 15 minutes.
- Season with salt and pepper.
- Before serving squeeze in the juice of a lemon.
- Leftover rice may be substituted for the corn.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.29 Kcal (403 kJ) | ||
| Calories from fat | 30.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.38g | 5% | |
|---|---|---|---|
| Cholesterol | 13.54mg | 5% | |
| Sodium | 370.59mg | 15% | |
| Potassium | 306.24mg | 7% | |
| Total Carbs | 9.83g | 3% | |
| Sugars | 3.91g | 16% | |
| Dietary Fiber | 1.57g | 6% | |
| Protein | 7.32g | 15% | |
| Vitamin C | 5.7mg | 10% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.6mg | 3% | |
| Calcium | 19mg | 2% | |
| Amount Per 100 g | |||
| Calories | 55.83 Kcal (234 kJ) | ||
| Calories from fat | 17.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.96g | 5% | |
|---|---|---|---|
| Cholesterol | 7.85mg | 5% | |
| Sodium | 214.87mg | 15% | |
| Potassium | 177.56mg | 7% | |
| Total Carbs | 5.7g | 3% | |
| Sugars | 2.27g | 16% | |
| Dietary Fiber | 0.91g | 6% | |
| Protein | 4.25g | 15% | |
| Vitamin C | 3.3mg | 10% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.3mg | 3% | |
| Calcium | 11mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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