Turkey, Corn, and Sweet Potato Soup
This lovely soup mixes the wonderful flavors of early autumn and fall with leftover turkey and a hint of the southwest.
Serving: 6

1 tablespoon butter
1/2 cup chopped onion
2 scallions, chopped
1 small jalapeno, minced
5 cups turkey or chicken broth
1 1/2 pounds sweet potatoes, peeled and cubed
2 cups cubed cooked turkey
salt and pepper
2 cups frozen corn
cilantro leaves

Saute the onion, scallion, and jalapeno until the onion is soft in a large saucepan. Add the broth, sweet potatoes, turkey, salt, and pepper. Cover and simmer for 30 minutes or until the potatoes are tender. Add the corn and cook until the corn is heated through. Garnish with the cilantro leaves before serving.