Ingredients
1
can (14 oz) fat-free chicken broth
1
can (28 oz) whole tomatoes, undrained, cut up
1 1/2
cups chunky-style salsa
1/2
cup water
2
to 3 teaspoons chili powder
1 3/4
cups frozen southwestern-style corn, black beans, red bell peppers and onions (from 19-oz bag)
1
cup uncooked cavatappi pasta (3 oz)
2
cups cut-up cooked turkey or chicken
1/4
cup chopped fresh parsley
Preparation
In 4-quart Dutch oven, heat broth, tomatoes, salsa, water and chili powder to boiling, breaking up tomatoes. Stir in 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.
