Ingredients

• 6 cups low-sodium chicken broth
• 3 ribss celery , chopped
• 0.5 whites onion , chopped
• 1 teaspoon chopped garlic
• 0.75 teaspoons Mexican oregano
• 0.25 teaspoons ground chipotle chile pepper , or to taste
• 0.75 butternuts squash , peeled and cut into noodle shapes
• 2 cups diced cooked turkey
• 1 teaspoon chopped fresh cilantro , or more to taste

Instructions

1. 1 Combine chicken broth, celery, onion, garlic, Mexican oregano, and ground chipotle in a large pot; bring to a boil. Cover and reduce heat; simmer until vegetables are softened, about 20 minutes.
2. 2 Stir butternut squash and turkey into the broth mixture; simmer until turkey is heated through, 3 to 5 minutes. Garnish with cilantro.

Nutrition per serving