TEX-MEX TURKEY SOUP

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup minced onion
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 4 cups water
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 (28 ounce) can diced tomatoes
  • 1 cup salsa
  • 4 cups shredded cooked turkey
  • 1 tablespoon dried parsley
  • 3 chicken bouillon cubes
  • 1 (14 ounce) can black beans, rinsed, drained
  • 2 cups frozen corn
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • Toppings:
  • 6 cups corn tortilla chips
  • 3/4 cup chopped green onion
  • 1 cup shredded Cheddar-Monterey Jack cheese blend
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup sour cream

Directions

  • Heat olive oil in a large saucepan over medium heat.
  • Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.
  • Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes.
  • Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve.
  • Add black beans, corn, sour cream and cilantro.
  • Simmer for 20 to 30 minutes.
  • Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream

Notes

Categories: Appetizer  Lunch  Main Dish  Side Dish  Soup  Soup  Spicy  Stove  Tex-Mex 

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