- 1 (32-oz.) container Thai ginger-infused broth for reduced-sodium chicken broth
- 2 cups shredded cooked turkey or chicken
- 1 1/2 cups sliced snow peas
- 1/2 (8-oz.) package fresh button mushrooms, sliced
- 1 jalapeño pepper, thinly sliced (optional)
- Toppings: hot sauce, sliced green onions, cilantro
How to Make It
Bring broth to a boil over medium-high heat; stir in turkey, next 2 ingredients, and, if desired, jalapeño. Boil 3 minutes. Serve with toppings.