Turkey, Corn and Sweet Potato Soup

1/2 cup onion, chopped
1 small jalapeno pepper, seeded and minced
1 teaspoon margarine
5 cups turkey broth or reduced-sodium chicken bouillon
1 1/2 pounds sweet potatoes, peeled and cut into 1-1/2 inch cubes
2 cups cooked turkey, cut into 1/2-inch cubes
1/2 teaspoon salt
1 1/2 cups frozen corn
fresh cilantro as needed

In 5-quart saucepan, over medium-high heat, saute onion and pepper in margarine 5 minutes or until onion is translucent.

Add broth, potatoes, turkey and salt; bring to boil. Reduce heat to low, cover and simmer 20 to 25 minutes or until potatoes are tender.

Stir in corn. Increase heat to medium and cook 5 to 6 minutes.

To serve, spoon 1 cup soup in bowl and garnish with cilantro, if desired.

Servings: 8