Yields Makes 6 servings

How to Make It

Step 1
1

In an 8- to 10-quart pan over high heat, stir bell pepper, onion, garlic, and oil until onion is limp, about 5 minutes. Add broth, 1 cup water, and fettuccine. Stir often until pasta is just firm to bite, 8 to 10 minutes.

Step 2
2

Add corn, beans, turkey, and salsa. Stir until soup is simmering, about 3 minutes. Mix in cilantro, lime juice, and orange juice. Ladle into bowls and add salt and pepper to taste.

Ingredients

 1 cup chopped red bell pepper
 1/2 cup chopped onion
 2 cloves minced garlic
 1 tablespoon olive oil
 3 cups fat-skimmed chicken broth
 1 pound dried fettuccine
 1 package (10 oz.) frozen corn kernels
 2 cans (15 oz. each) black beans, rinsed and drained
 3 cups bite-size pieces boned, skinned cooked turkey breast (3/4 lb.)
 2 cups purchased tomato salsa
 1/2 cup chopped fresh cilantro
 1/2 cup lime juice
 1/2 cup orange juice
  Salt and pepper

Directions

Step 1
1

In an 8- to 10-quart pan over high heat, stir bell pepper, onion, garlic, and oil until onion is limp, about 5 minutes. Add broth, 1 cup water, and fettuccine. Stir often until pasta is just firm to bite, 8 to 10 minutes.

Step 2
2

Add corn, beans, turkey, and salsa. Stir until soup is simmering, about 3 minutes. Mix in cilantro, lime juice, and orange juice. Ladle into bowls and add salt and pepper to taste.

Black Beans and Fettuccine with Turkey

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