1 (14 1/2-ounce) can Mexican-style stewed tomatoes, undrained
1 (16-ounce) package frozen vegetable soup mix with tomatoes
1/4 teaspoon salt
1/4 teaspoon pepper
How to Make It
Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add turkey; cook, stirring constantly, until it crumbles.
Combine 1 cup broth and flour, stirring until well blended. Add flour mixture, remaining broth, tomatoes, and remaining ingredients to Dutch oven. Bring to a boil; cover, reduce heat to medium, and cook 20 minutes.